Creamy Gochujang Pasta
Creamy Gochujang Pasta with Gigli is a delectable fusion of Korean and Italian flavors, offering a unique and delightful dish. This recipe combines the bold spiciness of gochujang (Korean chili paste) with the creamy richness of a pasta sauce, all beautifully enveloping the whimsical gigli pasta. Perfect for a weeknight dinner or a special occasion, this pasta is sure to impress with its vibrant flavors and satisfying texture.
Ingredients
- 8 Oz Pasta Uncooked
- 1 Tbsp Butter
- 2 Tbsp Garlic minced
- 2 Tbsp Gochujang Pepper Paste
- ½ Tbsp Soy Sauce
- ½ Cup Pasta Water
- 1 Cup Heavy Cream
- ½ Cup Parmesan Cheese grated
- 2 Tbsp. Chives chopped
Equipment
Instructions
- Boil pasta in half the recommended water and cook it to al dente. Save 1 cup of pasta water.
- In a wok over low to medium heat, add 1 Tbsp. butter and minced garlic. Sauté the garlic until soften.
- Add the Gochujang paste to the wok, and work it into the butter. Then add 1/2 cup of water to smooth out the sauce.
- Add 1/2 tbsp of soy sauce, along with 1 cup of Cream and stir it until completely mixed.
- Add the pasta and stir until all pasta is coated and the sauce thickens.
- Turn off the heat, and add parmesan cheese and mix it until combined.
- Garnish with chives and enjoy :)
Notes
- Pasta: Ensure pasta is cooked al dente to prevent it from becoming mushy when combined with the sauce.
- Sauce Thickness: Adjust the consistency of the sauce by adding more coconut milk if it’s too thick.
- Fresh Ingredients: Use fresh garlic and onions for the best flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water or coconut milk to loosen the sauce.
Video
Nutrition
Serving: 1ServingCalories: 310kcal
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