Creamy Gochujang Pasta with Spicy-Savory Sauce
By Mason Brooks
Prep
5 min
Cook
10 min
Total
15 min
Servings
4
Level
Easy
For a four-person recipe, cook pasta and sauce while you prepare other meals and save leftovers to eat later. Serve with parsley. Other ingredients, including gochujang, garlic, cream, and cheese, can add flavor and texture to pasta dishes.
Fusilli Corti Bucati is one type of pasta called bucatini in the recipe. Other pasta types may be used in place of bucatini. Chop garlic and cook in olive oil and butter. Stir in gochujang, cream, and shredded Parmesan or cheddar cheese. Parmesan cheese gives the dish an Alfredo flavor, and cheddar cheese gives the dish a macaroni and cheese flavor. These cheeses are listed as specific options in the recipe. Shred cheese and stir it into hot cream sauce.
Bring water to a boil. Add salt to taste. Boil pasta 7-12 minutes or until desired doneness. Sauté garlic in a pan 30 seconds to 1 minute or until fragrant but not browned or scorched. Sauce is ready when gochujang, cream, and cheese have been heated through 1-2 minutes and thickened slightly. Be careful not to scorch garlic.
Pasta can be topped with parsley, if desired. Other serving options include grilled chicken, shrimp, tofu, or steak, or sautéed or roasted bell peppers, zucchini, or mushrooms. Tips for preparing and storing leftovers include cooling cooked pasta and dividing it into portions in an airtight container. Other serving ideas from the article include kimchi and pickled Korean daikon.
Why you'll love this recipe
- Four servings can be made ahead of time for later consumption, Leftovers from this recipe should be cooled before airtight storage.
- A claim of 15 minutes of total time implies that the pasta dish could be produced in quantity fairly quickly, since the pasta and sauce both involve minimal cooking on a stovetop.
- Served noodle dishes can be portioned into packages while cold to eat throughout the week. Parsley can be stored to serve with the noodles.
- The sauce takes one to two minutes to prepare in a sauté pan, You don't need to cook it for a longer time.
- Using Parmesan and cheddar cheese multiple times to make cheese sauce can lead to different flavors, such as Alfredo sauce flavors when using Parmesan cheese and macaroni.
- Any preferred type of pasta can be substituted for Fusilli Corti Bucati. Storing pantry pasta will allow you to make future batches with pantry pasta.
Ingredients
- •water (for boiling)
- •salt (optional, for pasta water)
- •8 oz dry Fusilli Corti Bucati pasta (Bucatini pasta; any pasta shape may be used)
- •2 tbsp gochujang (Korean red chili pepper paste sauce)
- •3 cloves garlic (minced or pressed)
- •4 tbsp salted butter
- •2 tbsp olive oil
- •½ cup shredded Parmesan or cheddar cheese
- •½ cup heavy cream
- •½ tsp freshly ground black pepper (optional)
- •2 tsp chopped parsley (optional garnish)
Instructions
- 1
Bring water to a rolling boil.
- 2
Salt the water, if desired.
- 3
Add the pasta and cook for 7 to 12 minutes, or until it reaches your desired texture.
- 4
Strain the pasta and set it aside.
- 5
Add the butter and olive oil to a sauté pan and bring to medium heat.
- 6
Add the garlic and optional black pepper, then cook for 30 to 60 seconds until the garlic is fragrant; do not burn it.
- 7
Add the gochujang, heavy cream, and shredded Parmesan or cheddar cheese.
- 8
Cook for 1 to 2 minutes, or until the sauce is slightly thickened.
- 9
Add the cooked pasta and stir to combine.
- 10
Transfer to a plate and garnish with fresh parsley, if desired.
FAQ
Nutrition (per serving)
Calories
535
Protein
13g
Fat
33g
Carbs
47g
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