Indulgent 30-Minute Creamy Gochujang Tomato Pasta Delight
This 30-Minute Creamy Gochujang Tomato Pasta delivers a delightful fusion of creamy Italian comfort and spicy Korean gochujang in just 30 minutes.
Equipment
- large pot
- sauté pan
- strainer
Ingredients
For the Pasta
- 8 oz Fusilli Corti Bucati Pasta Feel free to substitute with any pasta shape you prefer.
For the Sauce
- 2 tablespoons Olive Oil Essential for sautéing.
- 4 tablespoons Salted Butter Contributes to the creaminess of the sauce.
- 3 cloves Garlic, minced Provides the aromatic backbone of flavor.
- 1 can Canned Diced Tomatoes 14 oz, forms the base of the sauce.
- 2 tablespoons Gochujang Adds a spicy-sweet depth.
- ½ cup Heavy Cream Necessary for the indulgent sauce.
- ½ cup Parmesan or Cheddar Cheese, shredded Provides richness and creamy texture.
- ½ teaspoon Freshly Ground Black Pepper Optional, adjust to your liking.
For the Garnish
- 2 teaspoons Chopped Parsley Enhances color and freshness.
- Red Pepper Flakes To taste, for extra heat.
Instructions
Making the Pasta
- Boil Water: Start by bringing a large pot of salted water to a rolling boil.
- Cook Pasta: Add the fusilli corti bucati pasta and cook until al dente, usually about 7-12 minutes. Once cooked, strain and set it aside.
Making the Sauce
- Sauté Aromatics: In a large sauté pan over medium heat, combine the olive oil and butter. Add minced garlic and sauté until golden and fragrant, about 30-60 seconds.
- Create Sauce: Pour in the canned diced tomatoes, then stir in gochujang, heavy cream, and cheese. Let this simmer gently for 1-2 minutes until the sauce becomes smooth and creamy.
- Combine Pasta and Sauce: Toss the cooked pasta into the pan, ensuring every twist and curl is coated in that rich, spicy sauce. Mix well for about a minute.
- Serve: Plate the creamy gochujang pasta and finish with a sprinkle of chopped parsley and red pepper flakes for an extra kick.
Notes
Consider adding grilled chicken for an extra protein boost.