What’s better than creamy tomato pasta? Creamy, tangy, easy gochujang pasta. This pasta recipe is so easy to recreate and takes no time at all!
Hi! Welcome! If you are new here, a lot of my recipes don’t have exact measurements. Why? Because cooking comes from the heart and is so personal from one individual to another. Here you’ll find guidelines for the recipe at hand but cook with your senses and adjust everything to your taste. If you’re a garlic lover, add a few more cloves. Love spicy? Go crazy on the chili flakes. Embrace the essence of cooking and adjust as you go!
Kitchen Equipment
- Pan: a nonstick or stainless steel pan to saute your veggies
- Large Pot: a larger pot to cook your pasta
- Sauce Pot: a smaller pot for the pasta sauce
- Blender: use a blender to blend your pasta sauce for a smooth consistency
Ingredients
- pasta
- a tablespoon of unsalted butter (sub for olive oil)
- a few cloves of garlic
- half a medium sweet onion
- one Roma tomato
- jalapeno or red chili flakes (optional)
- some Italian seasoning (no salt preferred)
- a few squeezes or a spoonful of tomato paste
- two spoonfuls of gochujang paste (use less if your paste has a strong flavor)
- a few splashes of heavy cream
- some mushrooms
- grated parmesan
Substitutions
- Feel free to use olive oil instead of butter
- If you don’t have heavy cream, some milk works. You can also use a bit of creamy jarred pasta sauce if you’re really in a pinch
- Any type of onion works, I personally just love using sweet yellow onions
- Any type of tomato works, you may just need to adjust the amount a bit
The Quick Steps
Yields: 2-4 portions of sauce based on your appetite 🙂
- Cook Your Pasta: cook your pasta according to the packet.
- Start on the Sauce: melt butter, then saute garlic, sweet onion, tomato, and jalapeno if you’re using it. Saute for about 5 minutes till everything is softened.
- Combine Flavors: after sauteing, add in the Italian seasoning (and chili flakes), tomato paste, and gochujang paste. Combine and cook for a few minutes until everything is well incorporated.
- Add in Heavy Cream: Add a bit of heavy cream to the saucepan and mix again. You want a creamy consistency that is still quite red-orange.
- Cook Your Veggies: if you’re using veggies, now is the time to cook them to your liking. I love mushrooms with this
- Blend the Sauce: blend your sauce so it is a creamy and smooth consistency
- Combine: add everything together and devour!
Easy Gochujang Pasta: An Italian and Korean Fusion Dish
What’s better than creamy tomato pasta? Creamy, tangy, gochujang pasta. This pasta recipe is so easy to recreate and takes no time at all!
Equipment
- Saute Pan
- Large Pot
- Sauce Pan
- Blender
Ingredients
- pasta
- a tablespoon of unsalted butter sub for olive oil
- a few cloves of garlic
- half a medium sweet onion
- one Roma tomato
- jalapeno or red chili flakes optional
- some Italian seasoning no salt preferred
- a few squeezes or a spoonful of tomato paste
- two spoonfuls of gochujang paste use less if your paste has a strong flavor
- a few splashes of heavy cream
- some mushrooms
- grated parmesan
Instructions
- Start by boiling a pot of water for your pasta. Add some salt and oil to the water. Once boiling, add in your pasta and cook according to the packet. Don’t forget to stir occasionally!
- In the meantime, melt butter over a medium heat and add in garlic, onion, tomato, and jalapeno
- Saute for about 5 minutes till everything is soft and cooked down
- In the meantime, chop your mushrooms (or other veggies) and saute them in a bit of oil. A regular pan over medium heat works well for this. Just check on them every few minutes and stir as needed.
- Coming back to the sauce, add in your spices and Italian seasoning. Combine everything.
- Add in your tomato paste and gochujang paste. Stir till everything is well incorporated. As the pastes cook they’ll become softer and easier to combine. Cook for about two minutes.
- Add in your heavy cream (or substitutions) and stir again until everything is well combined. Your sauce is almost done! Take it off the heat and let it cool for a bit.
- Go back to your veggies and make sure everything looks good. Add any seasonings you want, although chili flakes and Italian seasoning are a go-to here.
- Add your sauce to a blender and blend for 1 minute till creamy and smooth.
- Add your pasta to a bowl, throw in the veggies, and add in the pasta sauce. Grate parmesan cheese on top if you would like
- Combine and devour!
Notes
Substitutions:
- Feel free to use olive oil instead of butter
- If you don’t have heavy cream, some milk works. You can also use a bit of creamy jarred pasta sauce if you’re really in a pinch
- Any type of onion works, I personally just love using sweet yellow onions
- Any type of tomato works, you may just need to adjust the amount a bit
With love,
Aditi <3
Aditi Rani – Figuring Out Life in Your Twenties
*Disclaimer: This is not professional advice. Some links are affiliate. By clicking and/or purchasing, I may receive a commission. It does not alter the price or change your buyer experience.
