Description
Experience the unique flavors of Gochujang Pasta! This creamy dish combines the heat of gochujang with rich butter and cream for a satisfying dinner that’s quick, easy, and perfect for sharing with friends or family.
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, extra for garnish
- Chives, finely chopped
Instructions
- Boil the rigatoni pasta in well-salted water until tender, approximately 10-12 minutes, reserving some pasta water before draining.
- Melt the butter in a skillet over medium-low heat and sauté the shallot and garlic until translucent and fragrant.
- Stir in the gochujang and let it cook briefly to enhance the flavor.
- Add the heavy cream and oyster sauce, stirring until smooth and simmering for a few minutes.
- Mix in the drained rigatoni and parmesan cheese, adding reserved pasta water as needed to reach desired consistency.
- Cook everything together briefly before garnishing with chives and extra parmesan, then serve hot.
Notes
Substitute the rigatoni with any preferred pasta shape if desired.
Adjust the amount of gochujang based on your spice preference, starting with less for a milder flavor.
For a vegetarian option, use vegetarian oyster sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 630
- Sugar: 2g
- Sodium: 750mg
- Fat: 39g
- Saturated Fat: 23g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 116mg