Description
A quick and flavorful fusion pasta recipe combining creamy sauce with spicy Korean gochujang for a delightful twist on classic comfort food. Perfect for a 15-minute meal that brings together rich butter, garlic, and cheese with the distinctive heat of gochujang.
Ingredients
Scale
Pasta
- 8 oz dry Fusilli Corti Bucati Pasta (Bucatini Pasta) (or any pasta shape you prefer)
Sauce
- 2 tablespoons Gochujang (Korean Red Chili Pepper Paste Sauce)
- 3 cloves garlic (minced or pressed)
- 4 tablespoons salted butter
- 2 tablespoons olive oil
- ½ cup shredded parmesan or cheddar cheese
- ½ cup heavy cream
- ½ teaspoon freshly ground black pepper (optional)
Garnish
- 2 teaspoons chopped parsley (optional)
Instructions
- Prepare the pasta: Bring a large pot of water to a rolling boil and salt it lightly if desired. Add the pasta and cook according to package instructions, typically 7-12 minutes until al dente. Drain the pasta and set aside.
- Make the sauce: In a sauté pan over medium heat, add the salted butter and olive oil. Once melted and hot, add the minced garlic and optional freshly ground black pepper. Sauté for 30-60 seconds until the garlic becomes fragrant but not burnt.
- Add sauce ingredients: Stir in the gochujang paste, heavy cream, and shredded parmesan or cheddar cheese. Cook the mixture for 1-2 minutes, stirring often, until the sauce thickens slightly and becomes creamy.
- Combine pasta and sauce: Add the cooked Bucatini pasta to the pan and toss well to ensure every strand is coated evenly with the creamy gochujang sauce.
- Serve and garnish: Transfer the pasta to serving plates, sprinkle with chopped fresh parsley for a pop of color and extra flavor if desired, then serve immediately and enjoy your spicy, creamy gochujang pasta.
Notes
- Gochujang can be adjusted to taste, adding more or less depending on your spice preference.
- Use parmesan for a nuttier flavor or cheddar for a sharper taste.
- Substitute heavy cream with half-and-half or milk for a lighter sauce, but cream helps achieve the best richness.
- If fresh parsley is unavailable, dried parsley or basil can be used as garnish.
- Be careful not to burn garlic as it can develop a bitter taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Italian Fusion
Keywords: Gochujang pasta, Korean pasta, spicy pasta, creamy pasta, quick dinner, fusion recipe
