Creamy Gochujang Pasta – Spicy, Velvety & Totally Addictive

Creamy Gochujang Pasta is a rich, spicy-sweet twist on your favorite comfort food — a fusion of Korean heat and Italian creaminess that comes together in under 30 minutes. The bold, fermented chili flavor of gochujang melts into a silky cream sauce, coating every strand of pasta in a deeply savory, slightly smoky, and beautifully balanced bite.

Think of it as a grown-up version of spicy mac and cheese — elevated with umami, heat, and a luscious texture that’s incredibly satisfying. Whether you’re craving something different for weeknight dinner or looking to impress with minimal effort, this dish brings comfort and character to your plate.

Ingredients Overview

This dish relies on pantry-friendly ingredients and a few Korean staples for bold flavor.

Main Ingredients:

• Pasta (spaghetti, linguine, or rigatoni): Choose a shape that holds sauce well. Long noodles or ridged pasta work best.

• Gochujang (Korean fermented chili paste): The star ingredient — spicy, umami-rich, and slightly sweet.

• Heavy cream: Balances out the heat and creates the velvety texture.

• Butter: Adds richness and helps emulsify the sauce.

• Garlic: Aromatic and essential for depth.

• Shallots or onion: Adds subtle sweetness and base flavor.

• Soy sauce: Brings salt and umami.

• Parmesan cheese (optional): Enhances the creaminess with a salty finish.

• Pasta water: Loosens the sauce and helps it cling to the pasta.

Optional Add-Ins:

• Mushrooms or zucchini: Sautéed for extra body.

• Bacon or pancetta: For a smoky, salty punch.

• Tofu or shrimp: Adds protein for a complete meal.

• Scallions or chives: Freshness and bite at the end.

Substitutions:

• Dairy-free: Use coconut cream and skip Parmesan.

• Gluten-free: Use gluten-free pasta and tamari instead of soy sauce.

• Less spicy: Start with less gochujang and increase to taste.

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil.

Cook 12 oz of pasta until just al dente (1–2 minutes less than package directions). Reserve ½ cup pasta water, then drain and set aside.

2. Sauté Aromatics

In a large skillet over medium heat, melt 2 tbsp butter.

Add:

• 2 minced garlic cloves

• 1 finely chopped shallot (or ½ small onion)

Cook for 2–3 minutes, until soft and fragrant.

3. Build the Sauce

Add 2–3 tbsp gochujang paste (adjust to heat preference). Stir and cook for 1–2 minutes to deepen the flavor.

Add:

• 1 cup heavy cream

• 1 tbsp soy sauce

Stir until the gochujang dissolves into the cream, creating a smooth, pink-orange sauce.

Simmer gently for 2–3 minutes, letting the sauce thicken slightly.

4. Toss in Pasta

Add the cooked pasta directly into the sauce. Toss to coat evenly.

Add ¼–½ cup reserved pasta water as needed to loosen the sauce and create a glossy coating.

Optional: Stir in ¼ cup grated Parmesan for extra richness and body.

5. Finish and Serve

Taste and adjust seasoning. You may not need salt because gochujang and soy sauce are salty.

Top with:

• Thinly sliced scallions or chives

• Crushed chili flakes (if you love spice)

• Toasted sesame seeds

• A drizzle of sesame oil or extra cheese

Serve immediately — creamy pasta waits for no one.

Tips, Variations & Substitutions

Pro Tips:

• Don’t boil the cream: Simmer gently or the sauce may separate.

• Use reserved pasta water: It’s starchy and helps bind the sauce.

• Start with 2 tbsp gochujang: Taste and add more gradually to control spice level.

Flavor Variations:

• Miso Gochujang Pasta: Add 1 tsp white miso for savory depth.

• Vegan version: Use plant-based butter and coconut cream with tofu.

• Korean-Italian Fusion: Add crumbled cooked sausage or pancetta and fresh basil.

Substitutions:

• No cream? Use half-and-half or full-fat milk with a spoonful of cream cheese for thickness.

• No gochujang? Try a blend of chili paste, tomato paste, and a little sugar — but note it won’t replicate the fermented flavor.

Serving Ideas & Occasions

Creamy Gochujang Pasta is a bold main dish that stands well on its own, but it pairs beautifully with:

• A crisp cucumber salad or pickled radish

• Roasted broccoli or sesame green beans

• Garlic bread or crusty baguette

• A cold Korean lager or sparkling water with lime

Perfect for:

• Weeknight dinners with flair

• Date night meals

• Sharing with friends who love spice

• Meatless Mondays (vegetarian version)

Nutritional & Health Notes

This dish is rich but can be adjusted to your needs:

• For lighter options, use reduced-fat cream or substitute half the cream with broth.

• Add veggies or a lean protein to boost nutrition.

• Use whole wheat pasta for more fiber.

Estimated per serving (with cream and Parmesan):

• Calories: ~525

• Protein: 13g

• Carbs: 55g

• Fat: 28g

Balance it out with greens or fermented sides like kimchi for gut-friendly benefits.

FAQs

Q1: What does gochujang taste like?

Gochujang is spicy, sweet, and umami-rich. It has a deep, fermented chili flavor with just a touch of sweetness — totally unique and complex.

Q2: Is this pasta really spicy?

Moderately. You control the heat based on how much gochujang you use. Start with 2 tbsp and increase to your liking.

Q3: Can I make it ahead of time?

Yes — store leftovers in the fridge up to 3 days. Reheat gently with a splash of cream or water to loosen the sauce.

Q4: Can I freeze it?

The cream sauce may separate when frozen. It’s best enjoyed fresh, or store short-term in the fridge.

Q5: What protein can I add?

Great options: sautéed shrimp, grilled chicken, tofu, or a soft-boiled egg on top.

Q6: Can I use milk instead of cream?

Yes — whole milk works, but the sauce will be thinner. Add a spoon of cream cheese or reduce longer for thickness.

Q7: What kind of pasta works best?

Spaghetti, fettuccine, bucatini, or rigatoni are all great. Anything that clings to sauce will do well.

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