Creamy Gochujang Pasta
Catherine
This creamy gochujang pasta is like Gigi Hadid's spicy vodka pasta, but with a spicy Korean flair.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Italian, Korean
- 4 cloves garlic
- ¼ cup gochujang Korean red chilli paste
- 1 cup heavy cream
- 250 grams rigatoni dried
- 1 tbsp unsalted butter
- ⅓ cup parmesan cheese
- fresh basil garnish
Boil the dried pasta in salted water according to instructions on package.
Mince the garlic and transfer to pan on medium heat, sautéing until fragrant.
Add in gochujang and stir until the colour deepens.
In another bowl, combine 1/4 cup of pasta water and the heavy cream.
Transfer the cream mixture into the pan, stirring and deglazing the paste.
Simmer the sauce until thick, reducing it to half the original amount.
Transfer boiled pasta into sauce. Stir until well combined. If needed, add in pasta water 1 tbsp at a time to get desired consistency.
Add butter, and fold into the pasta.
Grate fresh parmesan cheese over the pasta, folding it into the pasta until ooey gooey.
Transfer to a bowl. Serve warm with a few fresh sprigs of basil, and dig in!
Keywords al dente, creamy gochujang pasta, creamy pasta, easy recipe, gigi hadid pasta, gochujang, pasta, rigatoni