Spicy Gochujang Butter Pasta Recipe
Gochujang pasta: whip up this spicy, creamy butter pasta in under 30 minutes. An easy weeknight meal with a Korean-inspired kick.
Ingredients
- 6 tablespoons salted butter
- 4 cloves garlic, chopped
- 1 teaspoon dried oregano
- 3-4 tablespoons Gochujang chile paste
- salt and black pepper
- 1/2 cup heavy cream
- 1 pound short cut pasta
- 3/4 cup grated Parmesan
- 1 cup fresh basil, chopped
- 1/2 teaspoon chili flakes
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving 3/4 cup of the pasta water before draining.
- Melt the butter with the garlic and oregano in a Dutch oven set over medium heat. Cook for 1
- Stir in the Gochujang. Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste. Let the sauce gently simmer until steaming.
- Add the pasta to the skillet along with a splash of the reserved pasta water. Toss well to coat for 1-2 minutes, adding more pasta water as needed to create a sauce.
- Remove from the heat and stir in the Parmesan until melted and creamy. Drop in the basil. Serve immediately topped with extra chopped basil and Parmesan.
Notes
- Always reserve some pasta water: The starchy water is crucial for emulsifying the sauce and achieving that perfect creamy consistency. - Gochujang heat: Adjust the amount of gochujang to your spice preference. Start with 2 tablespoons and add more if you like it hotter. - Freshly grated Parmesan: Use freshly grated Parmesan for the best melt and flavor. Pre-grated cheese can make the sauce grainy. - Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.