Description
This vibrant Gochujang Pasta recipe combines Korean spicy gochujang paste with creamy tomato sauce, creating a unique fusion dish that's easy to prepare in just 30 minutes. The sauce is luscious and glossy, coating perfectly cooked pasta, and topped with savory parmigiano-reggiano, scallions, and optional toasted sesame breadcrumbs for added crunch and flavor.
Ingredients
Pasta and Sauce
- 4 ounces dried short pasta (such as lumache, rigatoni, or fusilli)
- 2 tablespoons unsalted butter
- 1 shallot, very finely diced
- 2 garlic cloves, finely grated
- 1 tablespoon water
- Salt, to taste
- 1 tablespoon mild gochujang paste (plus more if desired)
- 2 tablespoons tomato paste
- 1/2 cup heavy cream (room temperature)
- 1/4 cup loosely packed grated parmigiano-reggiano cheese, divided
- 1 scallion, thinly sliced
Sesame Breadcrumbs (Optional)
- 1 tablespoon extra-virgin olive oil
- 1/4 cup panko breadcrumbs
- 2 tablespoons sesame seeds
- 1 garlic clove, finely grated
- Salt, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add 4 ounces of dried short pasta and cook according to package instructions until just before al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
- Cook the Alliums: While pasta cooks, melt 2 tablespoons unsalted butter in a large skillet over low heat. Add the finely diced shallot, 2 grated garlic cloves, and 1 tablespoon water. Sauté gently for 5 to 8 minutes until the shallots are soft, translucent, but not browned. Season with a pinch of salt. If the mixture starts to brown, add a splash of water and reduce heat.
- Add the Pastes: Increase heat to medium-low and stir in 1 tablespoon mild gochujang paste and 2 tablespoons tomato paste. Cook the mixture down for about 2 to 3 minutes, stirring frequently until moisture evaporates and the paste darkens to a brick-red color and starts sticking to the pan sides.
- Simmer the Sauce: Whisk in 1/2 cup room temperature heavy cream. Allow the sauce to simmer gently for 5 to 8 minutes, stirring occasionally, until it thickens enough to coat the back of a wooden spoon and changes color from salmon pink to bright orange. This thickening is crucial for a glossy, vibrant sauce.
- Finish the Sauce: Season the sauce with salt, then reduce heat to low. Stir in 2 tablespoons grated parmigiano-reggiano cheese. Add the drained pasta to the sauce and mix well.
- Adjust Consistency: Loosen the sauce with a few tablespoons of reserved pasta water, stirring to combine. Continue to cook and reduce for 1 to 2 minutes until the sauce looks glossy and clings nicely to the pasta. Add more pasta water if needed to reach your preferred consistency. Taste and adjust seasoning with salt or extra gochujang paste as desired.
- Plate and Garnish: Divide the pasta into serving bowls. Top with the sliced scallion, the remaining grated parmigiano-reggiano cheese, and the toasted sesame breadcrumbs if using. Serve immediately and enjoy!
- Make Sesame Breadcrumbs (Optional): Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium-low heat. Add 1/4 cup panko breadcrumbs and 2 tablespoons sesame seeds, stirring to coat everything with oil. Toast until golden brown and fragrant, about 2 to 3 minutes. Remove from heat and stir in 1 finely grated garlic clove. Season lightly with salt. Sprinkle over the pasta before serving.
Notes
- If shallots or garlic start to brown during sauté, add a splash of water and reduce heat to prevent burning.
- The heavy cream should be room temperature to incorporate smoothly into the sauce.
- Adding reserved pasta water is essential to loosen and bind the sauce perfectly to the pasta.
- Gochujang paste can be adjusted to taste depending on preferred spice level.
- Toasting the sesame breadcrumbs adds a delightful crunch and nutty flavor, but they are optional.
- Use freshly grated parmigiano-reggiano for best flavor and melting properties.
- This recipe serves 2; multiply ingredients accordingly for more servings.
