Gochujang Pasta
Easy to make and full of flavor, this spicy gochujang pasta takes fusion cooking to a whole new level. By adding gochujang – a Korean fermented pepper paste – to a simple cream based sauce, you can create an incredible depth of flavor in a short amount of time.
What we love about 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.
Here’s what you’ll need to make it
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- 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.
- Heavy cream
- Shallot – If you don’t have shallots, try diced onion. It won’t be an exact replacement, but it will work.
- Tomato paste
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.
Everything you need to know about this recipe
We have incorporated the gochujang paste into the sauce for this fiery pasta recipe.
This chili paste is made using a fermentation process which makes Gochujang paste spicy, savory and slightly sweet.
They are very similar, however gochujang paste has a sweeter, fuller flavor.
More pasta type recipes you will love
- Lemon pepper pasta
- Dutch oven mac and cheese
- Tomato artichoke pasta
- Slow cooker olive garden chicken pasta
Other spicy pasta recipes you should try
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Gochujang Pasta
- Total Time: 20 minutes
- Yield: 8 1x
Description
Easy to make and full of flavor, this spicy gochujang pasta takes fusion cooking to a whole new level. By adding gochujang – a Korean fermented pepper paste – to a simple cream based sauce, you can create an incredible depth of flavor in a short amount of time.
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Spiral
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 371
- Sugar: 3.6 g
- Sodium: 298.9 mg
- Fat: 15.4 g
- Saturated Fat: 9.4 g
- Carbohydrates: 44.7 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 48.4 mg
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