Spicy Gochujang Pasta
if fusion flavours are your thing, then you got to try this creamy gochujang pasta. Its a perfect marriage of bold Korean and subtle Italian flavours. You need less than 20 minutes to make it and my favourite pairing is a fried egg on top.
If you are trying to change the pasta situation for your dinner, then the flavour in this gochujang pasta is pretty impressive. The sauce is umami packed, savoury and with a hint of sweetness. I love how smooth, glossy the sauce is, its garlicky, mild with the right amount of kick from gochujang. Look how well the sauce clings to the pasta.
If you are concerend how spicy this pasta is? Cream and parmesan mellows down the heat from gochujang.
To make this pasta you would need only 15 minutes, with barely any chopping involved. I like to keep it simple or serve it with a fried egg, however this is a pretty versatile recipe and you can add protein of your choice or veggies etc. I think with such interesting twist of flavours, you are going to love this recipe. I can totally see you making it on rotation. Oh yea, did I tell you my Korean food obssed daughter also loves this pasta a lot.
Ingredients
- Pasta– Any pasta should work. I like to use these fusilli as the sauce clings to the ridges.
- Gochujang – Spicy Korean fermented chilli paste that is availble at every super market now. It has deep red colour paste is packed with umami. Look for some good brand.
- Garlic
- Butter– Butter kind of adds a richness to the sauce.
- Tomato Paste– Tomato paste gives that Italian twists to the pasta and sits well with rest of the flavors.
- All purpose soy sauce
- Heavy cream – Heavy cream makes the sauce rich and creamy. You can also use half and half for a lighter version.
- Parmesan– Freshly grated
Four easy steps to make this recipe
Making sauce takes less than 10 minutes. Begine with sauteing the minced garlic until fragrent. Before adding tomato paste and gochujang, make sure to lower the heat, else the pastes will burn instantly. Saute the mixfor 30 seconds before adding.
Keeping the heat low add chicken stock, cream and soy sauce. Use heavy cream unless told otherwise to prevent the cream from splitting once it hits the pan. The starch in reserved pasta cooking water also helps thickineg the pasta sauce, so make sure you reserve some before draining.
Keep the heat low all through the steps. Add cooked al dente pasta, finely grated parmesan. Toss it gently unitil the pasta is coated with the sauce and the cheese is fully melted into the sauce.
Note- I have not added any extra salt to the sauce as the gochujang, chicken stock, soy sauce, pasta cooking water and parmesan, everything has salt in it. However before adding pasta you can taste the sauce and add 1/4th -1/2 teaspoon salt.
I Serve This Gochujang Pasta with
I love this pasta as it is or sometime just make a fried egg that goes well. You can add any protein of your choice like these Korean Chicken Thighs, Paprika Chicken or Crispy Air Fryer Chicken Breast.
Add a side of roasted veggies on the side, Asian Green beans, Oven roasted carrot, Air Fryer Roasted Broccoli . A slaw or a salad like this Asian Cucumber Salad is also a refreshing pairing.
Incase of leftovers & reheating
Like any pasta dish, store the leftover pasta in air tight container upto 3 days. Upon refrigiration, the sauce might thicken a bit.
To reheat, shift the conent to a microwave safe bowl. Add a couple of tablespoons of water/chicken stock, to loosen up the sauce and reheat.
More Quick Pasta Recipes
Gochujang Pasta
Ingredients
- 8 ounce Dry pasta
- 2 tablespoons Butter
- 1 tablespoons Minced garlic
- 1 heaping tablespoon Tomato paste
- 2 tablespoons Gochujang ref note 1
- ½ cup Heavy cream
- 1 teaspoon Soy sauce
- â…“ cup Grated parmesan
Instructions
- Cook pasta as per package instruction. Make sure you salt water well. Reserve 1 cup of pasta cooking water.
- In a large 10 inch – 12 inch skillet, melt butter. Saute minced garlic on low heat for 30 seconds until fragrant. Add tomato paste and gochujang. Saute on low hot for another 30 seconds.
- Add reserved pasta cooking water, cream and soy sauce. Give everything a good mix.
- Keeping the flame low, add cooked pasta and grated parmesan. Toss well to coat pasta. Let the sauce simmer for another 30 seconds. Finish it off chopped parsley if you wish.
- Serve it hot.
Notes
- If you are not used to gochujang and its flavour, start with 1 tablespoons and if the flavor is not too intense you can increase to 2 tablespoons.Â
