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gochujang pasta Top-down view of creamy gochujang rigatoni pasta served in a beige bowl, garnished with grated cheese and green herbs on a light background.

Gochujang Pasta

A comforting bowl of creamy Gochujang Pasta with a bold Korean chili twist that feels indulgent yet effortless.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: Italian, Korean
Keyword: creamy fusion pasta, easy weeknight dinner, gochujang pasta, spicy rigatoni
Prep Time: 5 minutes
Cook Time: 15 minutes
Sauce Time: 10 minutes
Total Time: 30 minutes
Servings: 6
Calories: 520kcal
Cost: $16

Equipment

  • 1 Medium saucepan Used to boil the pasta until tender and perfectly al dente
  • 1 Colander Drains the pasta efficiently while preserving the starchy cooking water
  • 1 Large skillet Spacious enough to toss the pasta with the creamy gochujang sauce without spills

Ingredients

  • 12 oz dried rigatoni pasta short pasta shapes that hold sauce well
  • 8 cloves garlic finely minced for even flavor
  • 1 ½ medium shallots small dice for quick sautéing
  • 4 tablespoons unsalted butter adds richness to the sauce base
  • 3 tablespoons gochujang Korean chili paste with balanced heat
  • 1 ¾ cups heavy cream full-fat for a smooth texture
  • 1 ¼ tablespoons oyster sauce boosts savory depth
  • ½ cup Parmesan cheese freshly grated for melting
  • ¾ cup reserved pasta water starchy cooking liquid
  • Additional Parmesan cheese for finishing at the table
  • Chopped chives fresh and mild for garnish

Instructions

  • Bring a large pot of well-salted water to a rolling boil and cook the pasta until just tender, saving some of the cooking water before draining.
  • Melt the butter in a wide skillet over medium-low heat, then add the garlic and shallots and cook until soft and aromatic with light golden edges.
    Minced garlic sautéing in olive oil in a stainless steel pan with a wooden spoon, close-up stovetop cooking scene.
  • Stir the gochujang into the pan and let it gently cook so the chili paste deepens and softens in heat.
    Gochujang chili paste sizzling in olive oil inside a stainless steel skillet, being stirred with a wooden spoon, close-up cooking scene.
  • Pour in the heavy cream and oyster sauce, stirring until smooth, and simmer until the sauce thickens slightly and looks glossy.
    Creamy orange sauce simmering in a saucepan, swirled with a wooden spoon, smooth and velvety texture, overhead view.
  • Add the drained pasta to the skillet along with the Parmesan and reserved pasta water, tossing until the noodles are evenly coated and creamy.
    Rigatoni pasta coated in a creamy gochujang sauce inside a pan, topped with chili flakes, overhead cooking shot.
  • Remove from heat and finish with chives and extra Parmesan before serving warm.

Notes

This creamy gochujang pasta delivers bold flavor with minimal effort, making it perfect for busy evenings when you still crave something exciting. The balance of heat, richness, and savory depth makes every bite feel satisfying and memorable.

Nutrition

Serving: 380g | Calories: 520kcal (26%) | Carbohydrates: 46g (15%) | Protein: 13g (26%) | Fat: 34g (52%) | Saturated Fat: 21g (131%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 98mg (33%) | Sodium: 285mg (12%) | Potassium: 275mg (8%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 1400IU (28%) | Vitamin C: 4mg (5%) | Calcium: 180mg (18%) | Iron: 1mg (6%)
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