Can I use a different type of pasta?

Absolutely! While I love using Fusilli Corti Bucati for its fun twist, you can use any pasta you have on hand—penne, spaghetti, or even ramen noodles will work beautifully with this creamy sauce.

What if I don’t have gochujang?

If you can’t find gochujang, you can substitute with another chili paste or sauce, though the flavor won’t be quite the same. A mix of sriracha and a bit of soy sauce might get you close, but trust me, gochujang is worth tracking down!

How long does this keep in the fridge?

This Gochujang Pasta will keep for up to 5 days in an airtight container in the fridge. Just make sure it’s completely cooled before storing, and when you reheat, add a splash of cream or milk to loosen up the sauce.

Gochujang Pasta: 15-Minute Creamy Delight You’ll Love

Name: Gochujang Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American with Korean influence
Ingredients: 8 oz dry Fusilli Corti Bucati Pasta (or any pasta shape you prefer); 2 tablespoons Gochujang (Korean Red Chili Pepper Paste); 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)

Description

This creamy, spicy Gochujang Pasta is a delicious fusion of bold Korean flavors and comforting pasta. Ready in under 15 minutes, it’s the perfect dish for a weeknight dinner or a quick, flavorful meal any day of the week.

Ingredients

Scale

8 oz dry Fusilli Corti Bucati Pasta (or any pasta shape you prefer)
2 tablespoons Gochujang (Korean Red Chili Pepper Paste)
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)

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Instructions

Cook the Pasta: Bring a pot of water to a boil, salt it if desired, and add pasta. Cook for 7-12 minutes until the pasta reaches your desired texture. Drain and set aside.
Make the Gochujang Cream Sauce: In a sauté pan, heat the butter and olive oil over medium heat. Add the minced garlic (and pepper) and cook for 30-60 seconds until fragrant. Be careful not to burn the garlic.
Combine the Sauce: Add the gochujang, heavy cream, and shredded cheese to the pan. Stir and cook for 1-2 minutes until the sauce slightly thickens.
Add Pasta: Toss the cooked pasta into the sauce, mixing until well combined.
Garnish & Serve: Transfer to a plate and garnish with fresh parsley. Enjoy your creamy Gochujang Pasta!

Notes

Storage: Store leftover pasta in an airtight container in the refrigerator for up to 5 days.

Protein Add-ins: Pair with grilled chicken, shrimp, tofu, or ground beef for added protein.

Vegetable Options: Add sautéed or roasted vegetables like zucchini, mushrooms, or bell peppers for extra texture and flavor.

Vegan Option: Use plant-based cream and cheese alternatives for a vegan-friendly version.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dinner, Lunch
Method: 5 minutes
Cuisine: American with Korean influence

Nutrition

Serving Size: 1 serving (1/4 of recipe)
Calories: 535 kcal
Sugar: 3g
Sodium: 346mg
Fat: 33g
Saturated Fat: 12g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 13g
Cholesterol: 42mg