Gochujang Pasta

5 from 3 votes

Bring the heat to your pasta game with this creamy Gochujang Pasta recipe! This fusion dish marries classic Italian comfort food with the fiery, umami-rich flavors of Korean red chili paste. Plus, it's quick and easy to prepare, making it the perfect option for busy weeknights.

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 674

Author Jessica Kwon

Ingredients

8 oz pasta I used rigatoni
1 tablespoon unsalted butter
Cooking oil
¼ onion diced; about ½ cup
4-5 cloves garlic minced
2 tablespoon gochujang
½ tablespoon white granulated sugar
½ tablespoon oyster sauce
1 cup half & half
Salt and pepper to taste

US Customary - Metric

Instructions

Bring a pot of salted water to a boil. Cook pasta 1-2 minutes less than package instructions until very al dente and reserve ½ cup pasta water. Then drain and set aside.
Meanwhile, melt butter with a splash of cooking oil in a large skillet. Add onion along with a pinch of salt, cooking for 2-3 minutes until lightly translucent.
Then stir in garlic for 30 seconds. Add gochujang and constantly stir to toast for 1-2 minutes.
Add sugar, oyster sauce, half and half, ¼ cup pasta water, ¼ teaspoon salt, and ¼ teaspoon pepper. Simmer over medium to medium-high for 5-6 minutes until thick enough to coat the back of a spoon (about the consistency of loose gravy).
Turn heat down to medium-low and add al dente pasta. Stir into sauce until cooked through, adding more pasta water as needed for a creamy sauce. Season to taste.

Nutrition