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Spicy Gochujang Pasta Delights

Spicy Gochujang Pasta Delights

A fiery, creamy gochujang pasta that marries Korean heat with silky Italian comfort—ready in about 30 minutes and perfect for weeknights.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 12 oz spaghetti
  • 1 tbsp kosher salt for boiling pasta water
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 0.5 cup yellow onion finely chopped
  • 4 cloves garlic minced
  • 2.5 tbsp gochujang Korean chili paste
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 0.5 cup heavy cream
  • 0.75 cup reserved pasta water scoop before draining
  • 1 tsp toasted sesame oil
  • 0.25 tsp red pepper flakes optional, for extra heat
  • 0.25 tsp black pepper freshly ground
  • 0.5 tsp fine sea salt or to taste
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup scallions thinly sliced
  • 1 tsp toasted sesame seeds

Instructions

Preparation Steps

  • Bring a large pot of water to a rolling boil, season generously with kosher salt, and cook spaghetti until al dente. Reserve 0.75 cup pasta water, then drain.
  • In a large skillet over medium heat, warm olive oil and melt butter. Add onion and cook until translucent, about 3 minutes. Stir in garlic and cook until fragrant, about 0.5 minute.
  • Stir in gochujang and cook, stirring, for 1 minute to bloom and caramelize the paste slightly.
  • Add soy sauce, honey, and rice vinegar. Stir to combine into a smooth base.
  • Pour in heavy cream and 0.5 cup of the reserved pasta water. Whisk until the sauce is silky and begins to simmer, 2 to 3 minutes.
  • Add the drained spaghetti and toss to coat. If needed, splash in more reserved pasta water until the sauce clings glossy to the noodles.
  • Off the heat, stir in toasted sesame oil and half of the Parmesan. Season with fine sea salt, black pepper, and red pepper flakes to taste.
  • Plate and garnish with scallions, sesame seeds, and the remaining Parmesan. Serve immediately.

Notes

For a lighter version, swap half of the heavy cream with whole milk. Adjust heat by increasing or decreasing gochujang and red pepper flakes. Leftovers keep up to 2 days; reheat gently with a splash of water.