Gochujang spicy pasta dish (Recipe for Printing)
This creamy and spicy gochujang pasta blends Parmesan and spring onions for a hearty dinner perfect for any season. Save & click.
# What You Need:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
4 garlic cloves, minced
03 -
4 cups water
04 -
1 beef stock cube, crumbled
05 -
1 teaspoon salt
06 -
9 ounces rigatoni pasta or preferred pasta shape
→ Sauce and Finishing
07 -
2 tablespoons gochujang paste, or more to taste
08 -
7 ounces full-fat cream cheese
09 -
4 tablespoons grated Parmesan cheese, plus extra for serving
10 -
1 teaspoon dried parsley
11 -
2 spring onions, green parts only, finely sliced
12 -
Pinch red pepper flakes, for serving
13 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Warm olive oil in a large pan over low heat. Add minced garlic and cook gently, stirring constantly, until fragrant.
02 -
Pour in water, add the crumbled beef stock cube and salt, and bring the mixture to a boil.
03 -
Stir in rigatoni and cook for five minutes. Reserve a small bowl of pasta water with a ladle.
04 -
Blend gochujang paste into the reserved hot pasta water to slightly dilute. Stir part of this mixture into the pasta.
05 -
Continue cooking pasta until just al dente and most liquid is absorbed, stirring occasionally to prevent sticking. If excess liquid remains, drain but save some pasta water.
06 -
Stir cream cheese into the diluted gochujang mixture until combined. Gradually mix into the pasta over the lowest heat, tasting for desired heat and creaminess. Adjust with additional pasta water for sauce consistency.
07 -
Remove from heat. Stir in Parmesan and dried parsley. Season with black pepper. Top with spring onions, a pinch of red pepper flakes, and additional Parmesan. Serve immediately.
# Extra Tips:
01 -
Reserve extra pasta cooking water to adjust the sauce's consistency as needed.