Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Gochujang pasta is a Korean spin on an Italian classic using spicy gochujang instead of tomato, a bit like a Korean-style penne alla vodka.
What You’ll Love About This Recipe
Quick and Easy to Make! This is a quick and easy dish, ready in about 15 minutes. You can start the sauce cooking as your noodles are just about done boiling, perfect for weeknight dinners. Customizable. You can easily add in your favorite vegetables, meats, or seafoods to round out the dish. It’s also great for leftovers. Just toss them in! Spicy as You Want it! You’ll get a nice level of spicy heat from the combination of gochujang, gochugaru, and optional spicy chilies, though you can adjust for more or less heat as desired.
Let’s talk about how to make gochujang pasta, shall we?
Pasta Noodles. Use penne, rigatoni, or spaghetti – works with any pasta! Butter. Spicy Chilies. Optional, for an extra spicy version. Fresh Garlic. Gochujang. Gochujang is a Korean chili paste used widely in Korean cuisine. Gochugaru. Gochugaru is Korean chili flakes. Use red pepper flakes or paprika as a substitute. Heavy Creamy. Use milk as a lighter version, or half and half, or a mix of sour cream or crema with a bit of milk. Try it with coconut milk! Parmesan Cheese. Salt and Pepper. To taste. For Garnish. Extra gochugaru or chili flakes, fresh grated parmesan cheese, fresh chopped parsley or green onion.
Boom! Done! Your gochujang pasta is ready to serve. Easy to make, right? It’s practically done by the time your pasta is done boiling. Extra spicy for me, please! For milder gochujang pasta, use mild gochujang, and omit the spicy chili flakes and hot chilies. I do not recommend freezing pasta, as the pasta becomes soft and mushy. That’s it, my friends. I hope you enjoy this creamy gochujang pasta recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
Ingredients Used For This Recipe
