Creamy Gochujang Pasta
Equipment
-
Frying pan
-
Pot for pasta
Ingredients
- ½ onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 to 2 tablespoons gochujang, Korean chili paste
- 1 ounce vodka, optional
- ½ cup heavy cream
- Salt and black pepper, to taste
- ¼ cup grated parmesan, plus more for garnish
- 6 ounces pasta, any shape you prefer
- ½ cup reserved pasta water
- Optional toppings: extra parmesan, chives, chili oil
Instructions
-
Bring a pot of salted water to a boil and cook the pasta until it is one minute shy of al dente. Reserve ½ cup of the starchy pasta water before draining.
-
Meanwhile, heat a splash of oil in a frying pan over medium heat. Sauté the finely diced onion and minced garlic for about 2 minutes, until fragrant and softened.
-
Stir in the tomato paste and gochujang. Cook for 2–3 minutes, stirring, until the mixture darkens and the oil begins to separate from the paste.
-
If using vodka, pour it in now and increase the heat briefly to let the alcohol evaporate, about 1 minute.
-
Turn the heat down slightly and add the heavy cream. Season with salt and black pepper, and stir until the sauce is smooth and creamy.
-
Add the drained pasta to the pan along with some reserved pasta water. Toss thoroughly and fold in the grated parmesan until the sauce thickens and clings to the noodles.
-
Serve immediately, finishing each bowl with extra parmesan, a drizzle of chili oil, and chopped chives if you like.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Like this recipe? Rate & comment below!
Why Creamy Gochujang Pasta Is The Perfect Fusion of Heat and Comfort
This dish pairs the silky richness of a cream-based pasta with the distinctive heat and umami of gochujang. The tomato paste deepens the savory notes, while cream and parmesan round everything into a smooth, restaurant-style sauce. It’s comforting and slightly spicy—great for when you want bold flavor with minimal fuss.
Gochujang Is the Star
Gochujang brings a complex combination of heat, sweetness, and fermented depth that chili flakes alone can’t provide. When cooked with tomato paste it forms a robust base that’s softened and enriched by cream and cheese. Rigatoni and other ridged pastas are ideal because they trap the sauce, but any noodle will do.
Creamy Gochujang Pasta Ingredients
Main Ingredients
- ½ onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 to 2 tablespoons gochujang (Korean chili paste)
- 1 ounce vodka, optional
- ½ cup heavy cream
- Salt and black pepper, to taste
- ¼ cup grated parmesan, plus more for garnish
- 6 ounces pasta of choice
- ½ cup reserved pasta water
- Optional toppings: extra parmesan, chives, chili oil
How to Make Creamy Gochujang Pasta
Boil the pasta until it is one minute before al dente, then reserve ½ cup of the starchy cooking water and drain the pasta.
Heat a tablespoon of oil in a frying pan. Sauté the diced onion and garlic over medium heat for 2 minutes until fragrant and softened.
Add the tomato paste and gochujang, stirring and cooking 2–3 minutes until the mixture darkens and the oil begins to separate from the paste.
If using vodka, add it now and cook over higher heat for about 1 minute to let the alcohol evaporate and deepen the flavor.
Lower the heat, stir in the heavy cream, and season with salt and black pepper. Heat gently until the sauce is glossy and homogeneous.
Add the cooked pasta to the sauce along with some reserved pasta water. Toss well and fold in the grated parmesan until the sauce thickens and coats each piece of pasta.
Serve immediately. Finish with extra parmesan, a drizzle of chili oil, and chopped chives for color and a lift of freshness.
Tips and Variations
• Start with 1 tablespoon of gochujang and increase to taste if you prefer more heat.
• For extra richness, use a combination of heavy cream and half-and-half or a touch of butter.
• Add cooked protein—shrimp, shredded chicken, or crisped bacon—to make the meal more substantial.
• Swap parmesan for pecorino for a sharper, saltier finish.
• Finish with a drizzle of chili oil or a soft-cooked egg for added richness and visual appeal.
Easy Enough for a Weeknight, Impressive Enough for Guests
This recipe comes together quickly: while the pasta cooks you can prepare the sauce, toss everything together, and serve. It’s an ideal weeknight dish when you want something satisfying without a lot of effort, yet it looks and tastes special enough to serve to guests.
A Dish That’s Just Asking to Be Topped
I usually finish this pasta with extra parmesan and a drizzle of chili oil. You can also add chives, sautéed mushrooms, wilted spinach, or a soft egg. These additions add texture and color and turn a simple bowl of pasta into a complete, satisfying meal.
Frequently Asked Questions
Can I make this without vodka?
Yes. Skip the vodka and add a little extra pasta water or cream. The vodka helps develop flavor but is not essential.
Is gochujang very spicy?
Gochujang offers a deep, rounded heat with sweetness and umami; it’s less sharp than some ground chilies. Adjust the amount to your tolerance.
What pasta works best?
Rigatoni and penne are excellent choices because they hold the sauce well, but long pastas like spaghetti, or even thicker noodles like udon, work too.
More Recipes to Try
Try the Creamy Garlic Noodles for another easy weeknight option.
If you enjoy bold, spicy pasta, the Chili Oil Vodka Pasta is worth a try.
For a heartier pairing, serve this pasta alongside Asian-style steak frites for a rich, flavorful meal.