This Creamy Gochujang Pasta recipe is velvety, spicy, and so good. It uses gochujang mixed with sautéd shallot and garlic, then thinned out with heavy cream into a luscious sauce consistency. It’s a great dish for when you want to spice it up and try something other than pasta alla vodka.
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Ingredients
There are just a handful of ingredients used in this creamy gochujang pasta sauce, and most are pretty straightforward aside from the gochujang which may or may not be a new ingredient for you – I’m excited you’re trying it! All in all, it's a pretty easy recipe to make.
- Gochujang: the base of the sauce – it's a Korean chili paste, usually in the Asian section of the grocery store. It’s a beautiful deep red color. It has a great depth of flavor – it's a bit spicy, warm, tangy, and salty.
- If you are adverse to spice in any way, you could use half gochujang and half tomato paste to mellow it out and bring it closer to vodka pasta.
- Unsalted butter: To sauté the shallot and garlic in a bit of flavor. And to add to the sauce at the end to add shine, flavor, and richness (mounting the sauce).
- Shallot: For a mild onion flavor.
- Garlic: 3 cloves, but if you like more or less do as you wish!
- Heavy cream: Combined with the gochujang to thin it out into a luscious creamy sauce.
- Parmesan cheese: To finish off the dish with a nice salty cheesy bite.
- Pasta: You can use your favorite pasta of choice – I used the pasta shape Creste di Gallo which honestly looked like little dinosaurs. You could even use udon noodles.
- Salt & black pepper: To season.
- Fresh chives: A fresh element on top helps balance the spiciness and cool your palette.
Ingredient substitutions
- Butter: you can use olive oil instead
- Shallot: you can use half a yellow onion instead
- Heavy cream: coconut cream or coconut milk can be used to make it dairy free
- Parmesan cheese: pecorino cheese can be substituted
- Fresh chives: scallions / green onions or fresh basil would be a great swap
Instructions
Find the full recipe for this spicy pasta in the recipe card at the end of this post.
1. Sauté the shallot and minced garlic.
2. Add the gochujang.
3. Add the heavy cream.
4. Stir together with cooked pasta.
5. Finish with parmesan cheese, butter & top with chives if desired.
Tips and tricks
- If you need to thin out the sauce a bit, you can use a splash of pasta water
- Always salt your pasta water
- Use less gochujang if you're worried about the spice
- Cook the gochujang with the shallot and garlic for a minute or two to bloom the flavors
- If you want to add vegetables, some baby spinach or mushrooms would be great
Storage and reheating
- Storage: Transfer to an airtight container and let cool to room temp. Store in the fridge for up to 4 days.
- Reheating: Warm in the microwave for a few minutes. Add a splash of water if needed to loosen the sauce.
Adding protein
I kept this recipe vegetarian but you can definitely add some meat if you’d like. Suggestions:
- Ground pork
- Sliced chicken sausage
- Chicken cutlets / crispy chicken
- Sautéd shrimp
FAQs
Gochujang is a Korean chili paste made mainly with red chili pepper, fermented soybeans, rice, and salt.
The spice level is not as high as something like sriracha, but it definitely has a good amount of heat. It’s a well-rounded, warm, flavorful spice, because it’s mixed with other flavors. If you want less spice, simply use less!
Your local grocery store likely has it in the Asian section – it’s become more widely used in America recently. If you can’t find it there, try Asian grocery stores. It’s usually in a jar or a little rectangular tub. Trader Joe’s even has their version of it now.
📖 Recipe
Creamy Gochujang Sauce
Ingredients
- 1 lb pasta
- 2 tablespoon unsalted butter, divided
- 1 shallot minced, about ½ cup
- 3 cloves garlic minced, about 2 tbsp
- ½ cup gochujang
- ½ cup grated parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 tbsp fresh chives
Instructions
- Sauté the shallot and minced garlic. In a large saucepan over medium heat, melt the butter then add the shallot and garlic. Sauté for 3 minutes until fragrant and softening.
- Add the gochujang. To the pan add the gochujang and combine with the shallot and garlic. Cook for a few minutes until fragrant and loosened up.
- Add the heavy cream. Pour the heavy cream into the pan and mix well with the gochujang until homogenous.
- Stir together with cooked pasta. Add the cooked pasta to the sauce and mix to combine.
- Finish with parmesan cheese, butter & top with chives if desired. Stir the parmesan cheese into the pasta until melted. Finish with fresh chives.
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