This creamy Gochujang Pasta is rich, spicy, and packed with savory umami flavor. Ready in just 15 minutes, it makes an easy but impressive dinner.
I first saw this idea on TikTok and immediately had to try it. The idea of mellowing gochujang with cream is pure genius. It transforms a bold, fiery paste into a smooth, glossy pasta sauce.
After testing and adjusting the ratios, this is the version I love most. It’s creamy with just the right amount of kick.
This dish is easy, addictive, and proof that gochujang can be more than just a condiment or marinade.
Ingredients
Here are the key ingredients that make this pasta so good.
- Pasta. Use small or tube-shaped pasta like rigatoni or shells so the sauce can really get inside and cling to every bite. Also, don’t forget to reserve some pasta water before draining.
- Garlic. Use fresh garlic for the best flavor.
- Yellow Onion. Many recipes call for shallots, and you can absolutely use them. Personally, I’m not a fan of their flavor in this dish, so I stick to yellow onion for a more neutral base.
- Gochujang paste has a very strong, bold flavor, so we don’t need a lot. If you’re unsure about the spice level, start with less and add more to taste.
- Cream. Use heavy cream for the richest and smoothest sauce. It balances the heat and creates that silky texture.
- Salt and Sugar. These are so important, do not skip them. Salt enhances the depth of the sauce, and sugar balances the heat and rounds everything out so it tastes smooth, not sharp.
- Butter adds a final layer of richness and gives the sauce a glossy finish.
- Parmesan. Grate it yourself for the best flavor and texture. Freshly grated Parmesan melts better and tastes far superior to pre-shredded.
- Chopped Walnuts. Such a great addition. They add texture and a nutty crunch that tastes incredible with the creamy, spicy sauce.
How to Make Gochujang Pasta
With just one pan and a pot of pasta, you are minutes away from a delicious dinner.
1. Cook the pasta until al dente. Cook pasta in a large pot of salted boiling water for about 12 minutes, or until al dente. Reserve some pasta water, then drain.
2. Sauté the aromatics. Heat oil in a skillet over medium. Cook the onion and garlic until soft, translucent, and fragrant, about 3 to 4 minutes.
3. Cook the gochujang paste. Add the gochujang and cook for 2 to 3 minutes, stirring constantly, until it deepens slightly in color.
4. Add the cream and season. Pour in the heavy cream. Stir until the gochujang is fully incorporated. Season with salt and sugar. Let the sauce slightly thicken.
5. Finish with butter. Stir in the butter until fully melted.
6. Toss the pasta with the sauce. Add the cooked pasta to the skillet and toss to coat evenly. Add a splash of reserved pasta water if needed to loosen the sauce.
7. Garnish and serve. Top with freshly grated Parmesan and chopped walnuts. Serve and enjoy!
Tips and Tricks
The difference between good and great is in these little steps.
- Salt your pasta water well. Flavor starts here. Don’t be that person who serves bland pasta.
- Cook the gochujang paste briefly. Let it deepen in color and aroma before adding the cream to mellow its intensity and create a richer, smoother flavor.
- Adjust the gochujang to cream ratio. Use the recipe as a guide, but feel free to adjust it to your taste depending on how bold or creamy you like your sauce.
- Reserve extra pasta water. A small splash helps the sauce cling beautifully to every strand.
- Don’t skip the salt and sugar. Salt brings out the umami, and sugar ties everything together.
Storage and Reheating
Gochujang pasta is best enjoyed fresh, but still delicious the next day.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium-low heat with a splash of milk or cream to loosen the sauce. Or microwave in 30-second intervals, stirring in between.
More Asian Dinner Recipes You’ll Love
Gochujang Pasta
Ingredients
- 6 ounces rigatoni with reserved pasta water
- 10 cloves garlic minced
- 1 small yellow onion minced
- 3 tablespoons gochujang paste
- 1 cup heavy cream
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon butter
- Parmesan freshly grated
- Chopped walnuts
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 12 minutes. Reserve some pasta water, then drain and set aside.
- In a large skillet over medium heat, sauté the onion and garlic until soft and fragrant, about 3 minutes.
- Add the gochujang paste and cook for 2 to 3 minutes, stirring constantly, until it deepens slightly in color.
- Pour in the cream. Stir until the gochujang is fully incorporated. Season with salt and sugar. Let the sauce gently simmer for 3 minutes until slightly thickened. Stir in the butter until melted.
- Add the cooked pasta to the sauce. Toss to coat, adding a splash of pasta water if needed to loosen the sauce.
- Serve topped with freshly grated Parmesan and chopped walnuts. Enjoy!
