Why You’ll Love Gochujang Pasta Recipe
- Quick and easy to prepare in just 25 minutes.
- Combines creamy, cheesy goodness with spicy Korean flavors.
- Uses simple ingredients that are easy to find.
- Perfect balance of heat, richness, and umami.
- Easily customizable to suit your spice preference.
- Great for family dinners or casual entertaining.
- Restaurant-quality flavor with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 400 g (14 oz) pasta shapes or spaghetti (rigatoni works especially well)
- 1 tbsp oil
- 1 onion, peeled and finely diced
- 5 cloves garlic, peeled and minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 tbsp gochujang paste
- 3 tbsp tomato puree (tomato paste)
- 3 tbsp low-sodium soy sauce
- 100 g (1 cup) Parmesan cheese, grated
- 120 ml (1/2 cup) heavy cream
- 1 tbsp unsalted butter
- Small bunch spring onions (scallions), finely chopped
- Extra grated Parmesan, for serving
- Sesame seeds, for garnish
Directions
- Bring a large pot of water to a boil and cook the pasta for one minute less than the package directions indicate. Before draining, reserve about 500 ml (2 cups) of the pasta cooking water.
- While the pasta cooks, heat the oil in a large skillet over medium heat.
- Add the diced onion and cook for about 5 minutes, stirring frequently, until softened.
- Stir in the garlic, salt, and black pepper. Cook for about 30 seconds until fragrant.
- Add the gochujang paste, tomato puree, and soy sauce. Stir continuously and cook for 2 minutes to deepen the flavors.
- Add the grated Parmesan and heavy cream, stirring until combined and smooth.
- Drain the pasta, making sure to reserve the pasta water if you have not already done so.
- Pour half of the reserved pasta water into the sauce and stir well. Add the cooked pasta and butter to the skillet.
- Toss everything together and cook for 1 minute, allowing the sauce to coat the pasta thoroughly. Add more reserved pasta water as needed to achieve your desired consistency.
- Divide among four serving bowls and garnish with chopped spring onions, extra Parmesan, and sesame seeds before serving.
Servings and timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Variations
- Add grilled chicken, shrimp, or sliced steak for extra protein.
- Stir in spinach, kale, or broccoli for added vegetables.
- Use pecorino romano instead of Parmesan for a sharper cheese flavor.
- Increase the gochujang for a spicier dish or reduce it for a milder version.
- Substitute coconut cream for the heavy cream to create a different flavor profile.
- Add mushrooms for extra earthiness and texture.
- Top with a soft-boiled egg for a Korean-inspired finishing touch.
Storage/Reheating
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
To reheat, place the pasta in a skillet over medium-low heat with a splash of water, milk, or cream to loosen the sauce. Stir occasionally until heated through.
You can also microwave individual portions in 30-second intervals, stirring between each interval until warm.
Freezing is not recommended, as the cream-based sauce may separate and lose its smooth texture when thawed.
FAQs
What is gochujang?
Gochujang is a Korean fermented chili paste known for its spicy, sweet, and savory flavor profile. It adds depth and complexity to many dishes.
Is this pasta very spicy?
The spice level is moderate. You can adjust the amount of gochujang to make it milder or hotter according to your preference.
What type of pasta works best?
Rigatoni, penne, fusilli, and spaghetti all work well. Pasta shapes with ridges are particularly good at holding the sauce.
Can I make this recipe vegetarian?
Yes. Simply ensure that the Parmesan cheese you use is suitable for vegetarians.
Can I use milk instead of heavy cream?
You can, but the sauce will be less rich and creamy. A mixture of milk and a little cream cheese can help maintain a creamy texture.
What can I serve with Gochujang Pasta?
A fresh green salad, roasted vegetables, garlic bread, or grilled protein make excellent side dishes.
Can I prepare the sauce ahead of time?
Yes. The sauce can be made up to 2 days in advance and stored in the refrigerator until needed.
Why should I reserve pasta water?
Pasta water contains starch that helps emulsify the sauce, creating a silky texture that coats the pasta beautifully.
Can I use pre-grated Parmesan?
Freshly grated Parmesan melts more smoothly, but pre-grated Parmesan can be used if that’s what you have available.
How do I make the sauce thinner?
Simply add more reserved pasta water a little at a time until the sauce reaches your desired consistency.
Conclusion
This Gochujang Pasta is a delicious fusion of Italian comfort food and bold Korean flavors. The creamy Parmesan sauce balances the sweet heat of the gochujang, creating a rich and satisfying meal that’s both unique and easy to prepare. Whether you’re looking for a quick weeknight dinner or a new way to enjoy pasta, this recipe delivers incredible flavor in every bite.
Gochujang Pasta Recipe
Creamy, spicy gochujang pasta combines rich Parmesan, garlic, and cream with the bold heat of Korean chili paste for a comforting and flavorful meal. Perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
- Diet: Vegetarian
Ingredients
- 400 g pasta shapes or spaghetti
- 1 tbsp oil
- 1 onion, peeled and finely diced
- 5 cloves garlic, peeled and minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 tbsp gochujang paste
- 3 tbsp tomato puree
- 3 tbsp low sodium soy sauce
- 100 g Parmesan, grated
- 120 ml double cream
- 1 tbsp unsalted butter
- Small bunch spring onions, finely chopped
- Extra grated Parmesan, for serving
- Sesame seeds, for serving
Instructions
- Cook the pasta in a large pan of boiling water for 1 minute less than the package instructions. Reserve about 500 ml of pasta water before draining.
- Meanwhile, heat the oil in a large skillet over medium heat.
- Add the onion and cook for 5 minutes, stirring often, until softened.
- Add the garlic, salt, and black pepper and cook for 30 seconds, stirring constantly.
- Stir in the gochujang paste, tomato puree, and soy sauce. Cook for 2 minutes, stirring often.
- Add the Parmesan and cream, stirring until combined.
- Pour in half of the reserved pasta water and stir to create a smooth sauce.
- Add the drained pasta and butter to the pan.
- Toss everything together and cook for 1 minute until the pasta is fully coated. Add more pasta water as needed to loosen the sauce.
- Divide among four bowls and garnish with spring onions, extra Parmesan, and sesame seeds before serving.
Notes
- Add extra pasta water for a silkier sauce consistency.
- Use freshly grated Parmesan for the smoothest texture.
- Adjust the amount of gochujang to control the spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 84 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
