Description
Gochujang Pasta presents a unique blend of Korean heat and Italian comfort. This creamy dish is quick to prepare, loaded with flavor and perfect for any occasion.
Ingredients
Scale
- 12 oz dried rigatoni pasta
- 9 cloves garlic, finely minced
- 1 large shallot, small diced
- 4 ½ tablespoons unsalted butter
- 3 tablespoons gochujang
- 1 ¾ cups heavy cream
- 1 ½ tablespoons oyster sauce
- ½ cup parmesan cheese, freshly grated
- ¾ cup reserved pasta water
- Parmesan cheese for garnish
- Chives, finely chopped
Instructions
- Boil pasta in salted water until al dente, reserve some pasta water before draining.
- Melt butter in a skillet, add shallots and garlic, and sauté until softened.
- Stir in gochujang and cook for a minute to enhance flavors.
- Add cream and oyster sauce, whisking until smooth and let simmer until slightly thickened.
- Toss cooked pasta with sauce, incorporating reserved pasta water for desired consistency.
- Garnish with extra parmesan and chives; serve immediately.
Notes
Adjust garlic and gochujang to taste based on spice preference.
Use gluten-free pasta and oyster sauce for dietary needs.
Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 642
- Sugar: 2g
- Sodium: 820mg
- Fat: 43g
- Saturated Fat: 26g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 120mg