Description
This Gochujang Pasta combines the creamy goodness of Italian sauce with the bold flavors of Korean gochujang. Perfect for a quick, delightful meal!
Ingredients
Scale
- 12 oz dried rigatoni pasta
- 9 cloves garlic, finely minced
- 1 large shallot, diced finely
- 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 (extra, for garnish)
- Chives, finely chopped
Instructions
- Bring a large pot of salted water to a boil and cook rigatoni until al dente. Reserve ¾ cup pasta water before draining.
- In a skillet, melt butter and sauté shallot and garlic until golden and aromatic.
- Stir in gochujang and let it cook for a minute.
- Add heavy cream and oyster sauce; simmer until thickened.
- Combine drained pasta with sauce, adding reserved pasta water and parmesan.
- Finish with chives and extra parmesan before serving.
Notes
Adjust gochujang amount to control spice levels.
Use gluten-free pasta for a gluten-free version.
Wilted chives can be substituted with green onions.
Nutrition
- Serving Size: 1 cup
- Calories: 560
- Sugar: 3g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 90mg