Gochujang Pasta

Why You’ll Love This Recipe

I love this recipe because it comes together fast and delivers big flavor with minimal ingredients. I enjoy how it feels indulgent yet simple, and I like that I can easily adjust the spice level or cheese depending on my mood. It’s the kind of dish I make when I want something exciting but effortless.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz dry fusilli corti bucati or bucatini pasta (or any pasta shape)
2 tablespoons gochujang
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
2 teaspoons chopped parsley, optional garnish

Directions

I start by bringing a pot of water to a rolling boil. I salt the water if I feel like it, then add the pasta and cook it for about 7 to 12 minutes until it reaches my preferred texture. I strain the pasta and set it aside.

In a sauté pan over medium heat, I add the butter and olive oil and let them melt together. I add the garlic and optional black pepper, cooking for about 30 to 60 seconds until fragrant, being careful not to burn the garlic.

I stir in the gochujang, heavy cream, and shredded cheese, cooking for 1 to 2 minutes until the sauce becomes slightly thickened and smooth. I add the cooked pasta to the pan and stir until everything is evenly coated in the sauce.

I transfer the pasta to plates, garnish with chopped parsley if I want, and serve it immediately.

Servings and Timing

I usually make this recipe to serve 4 people. The total time is about 15 minutes, including both cooking the pasta and preparing the sauce.

Variations

I sometimes add sautéed mushrooms or spinach for extra texture and flavor. When I want more protein, I mix in grilled chicken or shrimp. I also like using cheddar for a sharper flavor or parmesan for a more classic, salty finish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the pasta gently on the stove or in the microwave, adding a small splash of cream or milk to loosen the sauce.

FAQs

Is gochujang very spicy?

I find it moderately spicy, but the cream and butter mellow the heat nicely.

Can I use milk instead of heavy cream?

I can use milk, but the sauce will be thinner and less rich.

What pasta shape works best?

I like long or ridged pasta shapes because they hold the sauce well, but any shape works.

Can I make this dish vegan?

I can use plant-based butter, cream, and cheese to make it vegan-friendly.

Can I add more cheese?

I sometimes add extra cheese for a thicker, richer sauce when I want it extra indulgent.

Conclusion

This gochujang pasta is a simple yet bold dish that I love making when I want comfort food with a kick. I enjoy how quickly it comes together and how it turns a few basic ingredients into a creamy, flavorful meal that never feels boring.