Why we love this gochujang pasta recipe
We know people have been freaking out over the Gigi Hadid pasta for a while now, but we think we’ve found something that’s even better.
Rather than using tomatoes and vodka, this gochujang pasta gets its flavor from the fermentation of its namesake ingredient, it’s so just good.
– Melissa + Theresa
→ More spicy pasta recipes: jerk shrimp pasta / jambalaya pasta / chicken spaghetti with rotel / penne arrabiata
Ingredient notes:
- Gochujang paste – This one you cannot substitute. Chili paste will not have the full depth of flavor that this unique ingredient adds to the dish, and it would also be too spicy.
- Pecorino romano cheese – You can substitute you favorite grated cheese, such as parmesan or grana padana. We just really like the punch of flavor the pecorino adds, and it’s hands-down our favorite pasta cheese.
- Shallot – If you don’t have shallots, try diced onion. It won’t be an exact replacement, but it will work.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this gochujang pasta
Cook pasta to al denté. Following the instructions on the package, cook pasta to al denté.
Make the sauce. While pasta is cooking, heat a large skillet to medium high. Sauté shallots and garlic in olive oil.
Add gochujang and tomato paste and stir to coat the garlic and shallots in the paste. Next, whisk in the heavy cream until smooth.
When you’re done, remove from the pan from the heat until the pasta is cooked.
Toss the pasta. Stir the cooked pasta into sauce until it’s well coated. Then, add the grated pecorino romano cheese, stirring to incorporate.
Garnish and serve. Serve the pasta with an extra sprinkle of pecorino cheese and garnish with chives.
Frequently asked questions
How do you use Gochujang paste in pasta?
We have incorporated the gochujang paste into the sauce for this fiery pasta recipe.
What is the flavor of gochujang?
This chili paste is made using a fermentation process which makes Gochujang paste spicy, savory and slightly sweet.
Is gochujang the same as chili paste?
They are very similar, however gochujang paste has a sweeter, fuller flavor.
Gochujang Pasta
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Ingredients
- 16 ounces pasta
- 1 shallot (minced)
- 2 garlic cloves
- 2 tablespoons gochujang paste
- 1 tablespoon tomato paste
- 1 cup heavy cream
- ¼ cup grated pecorino romano cheese
- ¼ cup pasta water (reserved)
Instructions
- Cook pasta to al denté, following instructions on package.
- Sauté shallots and garlic in olive oil over medium high heat.
- Add gochujang and tomato paste, stirring to coat shallots and garlic in the paste.
- Whisk in the heavy cream.
- Add cooked pasta to the sauce, stirring to coat pasta.
- Add pecorino romano cheese. Stir to incorporate.
- Garnish with chives and serve.
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