Description
A rich and comforting pasta dish that blends creamy sauce with the bold, savory depth of gochujang for an unforgettable fusion meal.
Ingredients
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Pasta (penne, rigatoni, or fettuccine): 12 ounces (340 g)
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Olive oil: 2 tablespoons
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Onion, finely chopped: 1 medium (150 g)
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Garlic, minced: 4 cloves (12 g)
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Gochujang: 2 to 3 tablespoons (30–45 g)
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Heavy cream: 1 cup (240 ml)
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Milk: ½ cup (120 ml)
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Soy sauce: 1 tablespoon (15 ml)
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Unsalted butter: 2 tablespoons (28 g)
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Grated Parmesan-style cheese: ½ cup (50 g)
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Red pepper flakes (optional): ½ teaspoon
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Salt: ½ teaspoon
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Black pepper: ¼ teaspoon
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Green onions, sliced: 2 tablespoons
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Toasted sesame seeds: 1 teaspoon
Instructions
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Cook pasta in salted boiling water until al dente. Reserve ½ cup (120 ml) pasta water, then drain.
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Heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes until soft.
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Add garlic and cook for 30 seconds.
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Stir in gochujang and butter, cooking for 1–2 minutes.
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Add cream and milk, stirring to combine.
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Season with soy sauce, salt, pepper, and red pepper flakes. Simmer gently for 4–5 minutes.
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Stir in cheese until melted. Thin with pasta water if needed.
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Add pasta and toss to coat evenly.
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Garnish with green onions and sesame seeds before serving.
Notes
Adjust the amount of gochujang to control the spice level. For a looser sauce, add extra milk or reserved pasta water while tossing the pasta. This dish is best enjoyed fresh but can be gently reheated with added liquid if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes