Gochujang Pasta Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Gochujang Pasta fuses Korean chili paste with creamy Italian pasta sauce creating spicy-sweet umami perfection.

Silky rigatoni coated in gochujang cream sauce serves 4 in 20 minutes with perfect heat-to-cream balance.

Why This Recipe Works

Gochujang ferments into complex sweet-spicy depth that blooms when toasted. Heavy cream tames heat while amplifying richness. Garlic-shallot base builds savory foundation. Pasta water creates glossy sauce emulsion. Parmesan finish adds nutty Italian authenticity to Korean flavors.

Ingredients & Prep

12 oz rigatoni or penne, 3 tbsp olive oil, 5 garlic cloves thinly sliced, 1 small shallot finely chopped, 8 oz mushrooms sliced, 3-4 tbsp gochujang paste, ¾ cup heavy cream, ½ cup grated Parmesan, ½ cup pasta water reserved, 2 tbsp butter, salt, chives.

Step-by-Step Instructions

Cook pasta al dente; reserve ½ cup pasta water. Heat olive oil over medium; sauté garlic + shallot 30 seconds until fragrant. Add mushrooms + pinch salt; cook until softened (3 minutes). Push vegetables aside; toast gochujang center pan 20 seconds until darkened. Add cream + butter; simmer until thickened (2 minutes). Toss cooked pasta with sauce + pasta water until glossy. Stir in Parmesan off-heat. Garnish chives.

Flavor Variations

Storage Tips

Refrigerate airtight 3 days; sauce thickens dramatically. Reheat low with milk splash. Freeze 2 months; undercook pasta slightly.

FAQs

Too spicy? Reduce gochujang to 2 tbsp + add dairy while cooking. Sauce thick? Pasta water 1 tbsp at time creates perfect glossy cling. Mushrooms watery? High heat + don’t crowd pan + season early.

Conclusion

Gochujang Pasta delivers Korean-Italian fusion fireworks creamy, spicy, saucy perfection in 20 minutes.

Gochujang Pasta Recipe

Print Recipe

Creamy Gochujang Pasta delivers spicy-sweet Korean chili paste fused with rich heavy cream and Parmesan creating ultra velvety sauce coating al dente rigatoni. Bold umami weeknight dinner blending fiery gochujang heat with classic Italian pasta comfort.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 12 mins
• Total Time: 22 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Korean-Italian Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Pasta & Sauce Base:
• 12 oz rigatoni or penne
• 2 tbsp olive oil
• 5 garlic cloves, thinly sliced
• 3 tbsp gochujang (Korean chili paste)
• ¾ cup heavy cream
• ½ cup reserved pasta water
• ½ cup grated Parmesan cheese + extra for serving
• Aromatics & Seasoning:
• 1 small shallot, finely minced
• ½ tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Garnish:
• 2 tbsp chopped green onions
• 1 tsp toasted sesame seeds

Instructions

• 1. Cook rigatoni in heavily salted boiling water until al dente (1 minute less than package). Reserve 1 cup pasta water, drain.
• 2. Heat olive oil in large skillet over medium. Add sliced garlic and shallot; sauté 30 seconds until fragrant (don’t brown).
• 3. Add gochujang and red pepper flakes; cook 1 minute until darkened and aromatic. Pour in heavy cream; simmer 2 minutes until slightly thickened.
• 4. Reduce heat to low. Add Parmesan cheese; whisk until melted and smooth. Add ½ cup reserved pasta water; simmer until velvety sauce forms.
• 5. Add cooked pasta directly to sauce. Toss vigorously 1-2 minutes until noodles absorb sauce. Add more pasta water if needed for silky consistency.
• 6. Divide into bowls. Garnish with green onions, sesame seeds, and extra Parmesan. Serve immediately.

Notes

• Use good-quality gochujang (not sweetened sriracha); brands like Bibigo or Mother-in-Law’s work best.
• Thinly slice garlic paper-thin for maximum flavor without bitterness.
• Low simmer prevents cream from breaking; never boil after adding dairy.
• Reserve extra pasta water – starchy water is key to perfect sauce consistency.
• Spice level: 3 tbsp = medium heat; reduce to 2 tbsp for milder, add 4 tbsp for spicy.
• Leftovers reheat beautifully with splash of milk over low heat.

Nutrition

• Serving Size: 3 oz pasta
• Calories: 580
• Sugar: 4g
• Sodium: 890mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 68g
• Fiber: 3g
• Protein: 16g
• Cholesterol: 65mg

Keywords: gochujang pasta, creamy spicy pasta, korean pasta, gochujang cream pasta