Name: Gochujang Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion (Korean-Italian)
Ingredients: 8 oz dry Fusilli Corti Bucati (Bucatini pasta or any preferred pasta); 2 tablespoons gochujang (Korean red chili pepper paste); 3 cloves garlic, minced or pressed; 4 tablespoons salted butter; 2 tablespoons olive oil; 1/2 cup shredded parmesan or cheddar cheese; 1/2 cup heavy cream; 1/2 teaspoon freshly ground black pepper (optional); 2 teaspoons chopped parsley (optional garnish)

This Gochujang Pasta is a creamy, spicy, and comforting dish that brings together Korean flavors with a classic pasta twist. I love how the rich cream sauce balances the bold heat of gochujang, creating a unique fusion meal that’s both cozy and exciting. It’s the perfect choice when I want a quick pasta dinner that feels a little different from the usual.

Why You’ll Love This Recipe

I enjoy this recipe because it’s easy to make with just a few ingredients, yet it delivers such deep flavor. The creamy sauce coats every strand of pasta, while the gochujang adds just the right amount of heat and umami. I like that it works with any pasta shape I have on hand, and I can make it in less than 30 minutes.

Ingredients

Pasta
▢8 oz dry Fusilli Corti Bucati Pasta (Bucatini Pasta) (any pasta shape you prefer)

Gochujang Pasta Cream Sauce
▢2 tablespoons Gochujang (Korean Red Chili Pepper Paste Sauce)
▢3 clove garlic (minced or pressed)
▢4 tablespoons salted butter
▢2 tablespoons olive oil
▢½ cup shredded parmesan or cheddar cheese
▢½ cup heavy cream
▢½ teaspoon freshly ground black pepper (optional)
▢2 teaspoon chopped parsley (optional garnish)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I begin by cooking the pasta according to the package instructions until al dente. I reserve about ½ cup of pasta water, then drain the rest.
In a large skillet, I heat olive oil and butter over medium heat until melted and bubbling.
I add the minced garlic and sauté for about 30 seconds until fragrant.
I stir in the gochujang, letting it mix with the butter and garlic for a minute.
I pour in the heavy cream and whisk until the sauce becomes smooth and slightly thick.
I add the shredded cheese and stir until melted into the sauce.
I toss in the cooked pasta, coating it well, and add a splash of reserved pasta water if the sauce feels too thick.
I season with black pepper, garnish with parsley, and serve hot.

Servings and Timing

This recipe makes 2 servings. It usually takes me about 10 minutes to prepare and 15 minutes to cook, so the total time is around 25 minutes.

Variations

Sometimes I add sautéed mushrooms, spinach, or zucchini for extra veggies. For protein, I like tossing in grilled chicken, shrimp, or crispy tofu. If I want more heat, I add a pinch of red pepper flakes. When I want it extra cheesy, I mix in a bit of mozzarella along with the parmesan.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the pasta on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce. I avoid microwaving because it can make the sauce greasy.

FAQs

What type of pasta works best for this recipe?

I prefer bucatini or fusilli, but penne, spaghetti, or fettuccine all work great.

Can I make this recipe less spicy?

Yes, I simply reduce the amount of gochujang or balance it with more cream and cheese.

Can I make this without cream?

I sometimes substitute with half-and-half or whole milk, though the sauce won’t be as rich.

Is this recipe vegetarian?

Yes, as long as the cheese and gochujang I use are vegetarian-friendly.

Can I use a different cheese?

Yes, I swap parmesan with cheddar, gouda, or mozzarella depending on what I have.

How do I make the sauce thicker?

I let it simmer for a few extra minutes, or I add more cheese to thicken it up.

How do I keep the pasta from drying out?

I always reserve some pasta water and add a splash when reheating to keep the sauce creamy.

Can I freeze this pasta?

I don’t recommend freezing because the cream sauce can separate when thawed.

Can I double the recipe?

Yes, I often double it for more servings, just making sure to use a large skillet so the pasta coats evenly.

Conclusion

This Gochujang Pasta is one of my favorite quick fusion recipes because it combines creamy Italian comfort with the bold flavors of Korean chili paste. I love how simple it is to make, yet it tastes like something special. Whenever I crave a spicy, cheesy, and satisfying meal, this is the recipe I turn to.