Description
This creamy gochujang pasta sauce is rich, silky, and gently spicy with a deep savory flavor from fermented Korean chili paste. Blended with cream, garlic, and Parmesan, it creates a glossy sauce that clings beautifully to pasta. It’s an easy yet bold twist on classic cream sauces, perfect for a comforting weeknight dinner.
Ingredients
- 12 oz (340 g) pasta (fettuccine or penne)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 tablespoons gochujang (Korean chili paste)
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) reserved pasta water
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
- Salt, to taste
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- In a large skillet over medium heat, add olive oil and sauté the minced garlic for 30–60 seconds until fragrant.
- Stir in the gochujang and cook for 1 minute to deepen the flavor.
- Pour in the heavy cream and stir until smooth. Simmer gently for 3–5 minutes until slightly thickened.
- Add soy sauce, sugar, black pepper, and butter. Stir until combined.
- Mix in the grated Parmesan cheese and a splash of reserved pasta water to loosen the sauce as needed.
- Add the cooked pasta to the skillet and toss until evenly coated and glossy. Adjust seasoning with salt if needed.
- Serve immediately, garnished with chopped parsley if desired.
Notes
- Adjust the amount of gochujang to control the spice level.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Add sautéed mushrooms, grilled chicken, or shrimp for extra protein.
- The sauce thickens as it cools; loosen with a splash of warm water if needed.
Nutrition
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