Gochujang Pasta

Online recipe · as published / commonly shared

Servings: 6 · Prep 15 min · Cook 15 min · Total 30 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Pasta in a creamy sauce of gochujang (Korean chile paste), butter and cream.

Bring a large pot of salted water to a boil. Cook until al dente:

1 pound short cut pasta

Reserve 3/4 cup of the pasta water before draining.

Melt together in a Dutch oven set over medium heat:

6 tablespoons salted butter

4 cloves garlic, chopped

1 teaspoon dried oregano

Cook for 1–2 minutes, until fragrant.

Stir in:

3-4 tablespoons Gochujang chile paste (or Calabrian chili oil)

Reduce the heat to low and stir in:

1/2 cup heavy cream

Season with:

salt and black pepper

Let the sauce gently simmer until steaming.

Add the pasta to the skillet along with a splash of:

the reserved pasta water

Toss well to coat, adding more pasta water as needed to create a sauce.

Remove from the heat and stir in until melted and creamy:

3/4 cup grated Parmesan

Drop in:

1 cup fresh basil, chopped

Serve topped with extra chopped basil and Parmesan.

chili flakes

Citations

Cookbook ancestor

Reference: Essentials of Classic Italian Cooking by Marcella Hazan (1992). Publisher: Knopf, 2022 edition, hardcover, ISBN 978-0593534328.

We put this together for personal use. See the citations. This is not a cookbook reprint.