If you’re craving something that’s equal parts comforting, creamy, and spicy, you’ve come to the right place. My Gochujang Pasta recipe brings together the deep, complex flavors of Korean gochujang with the indulgent creaminess of classic pasta dishes. It’s a little unexpected, super flavorful, and just what you need when your dinner routine feels a bit blah. This gochujang pasta is a leveled-up version of the viral “Gigi Hadid Pasta” (which is essentially just a classic spicy rigatoni) but we’re subbing out chili flakes for gochujang instead!
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What is Gochujang
Before we get into the nitty-gritty of the recipe, let’s take a minute to talk about the star of the show—gochujang. This deep red paste is made from fermented soybeans, rice, and chili peppers, and it’s the backbone of many Korean dishes. Think of it as a bold combination of savory, sweet, and spicy all rolled into one.
Gochujang brings an irresistible depth of flavor to everything it touches, and in this pasta recipe, it’s the perfect way to elevate your sauce and bring a little heat to your meal. The fermented flavor adds a complex umami, making it way more than just a spicy ingredient—it’s a flavor powerhouse. Plus, if you love this recipe, be sure to try my spicy udon recipe with gochujang too!
Key Ingredients:
Pasta: Any pasta shape works, but I love using long noodles like spaghetti or linguine. They soak up the sauce beautifully.
Pasta Water: Helps emulsify the sauce, making it smooth and creamy.
Butter and Shallots: These create a savory, aromatic base that complements the gochujang.
Gochujang: The star of the show! It’s rich, spicy, and a little sweet.
Tomato Paste: Enhances the depth of flavor and adds a subtle tanginess to balance the spice.
Parmesan: A salty, nutty contrast to the spicy sauce. I recommend using freshly grated parmesan – it makes all the difference, and makes the sauce super creamy. But, in a pinch, pre-grated parmesan can work too.
How to Make Creamy Gochujang Pasta
- Cook pasta according to package instructions.
- In a pan, melt butter and sauté shallots until softened. Add garlic, tomato paste, and gochujang, cooking until fragrant.
- Stir in heavy cream and let simmer until thickened.
- Add cooked pasta, parmesan, and toss to coat. Season with salt and pepper.
- Serve hot, garnished with chili oil and scallions.
Pro Tip – Emulsify Your Sauce!
It’s very important! One of the secrets to a luscious, creamy pasta sauce is emulsification. When you combine fat (like butter or heavy cream) with starchy pasta water, the two elements bind together, creating a smooth, velvety sauce that clings to the noodles. This technique not only improves the texture but also helps the sauce coat the pasta evenly.
To get the best results, always reserve a cup of pasta water before draining. Gradually add it to your sauce while tossing the pasta. The starch in the water works like a natural thickener, helping the sauce come together in a silky, cohesive way.
What Type of Pasta or Noodles Should I Use?
While you can technically use any pasta or noodle, some work better than others for this creamy, spicy sauce. Here are some of my favorites:
Noodles: Udon or ramen– these add a chewy texture that works surprisingly well with the rich sauce.
Long Pasta: Spaghetti, linguine, or fettuccine – these hold the sauce well and are classic choices.
Short Pasta: Penne, rigatoni, or cavatappi – great for trapping the sauce in their ridges.
Stuffed Pasta: Tortellini or ravioli – the creamy sauce complements cheesy or veggie fillings.
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FAQ
While gochujang is key to the unique flavor, you can experiment with sambal oelek or chili garlic sauce, but keep in mind the taste will be different.
Yes! If you are vegetarian, like me, I think baked or fried extra firm tofu works best for this dish. You could also add store-bought veggie meat crumbles.
Creamy Gochujang Pasta
Equipment
- cheese grater
Ingredients
- 150 g spaghetti or pasta of choice
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp cento Tomato paste
- 1 tbsp gochujang paste
- 1/4 cup chopped Shallots
- 2-3 tbsp roughly chopped Garlic (I like a lot but you can do less lol)
- 1/4 cup heavy Cream
- 1/2 – 3/4 cup freshly shredded Parmesan (to taste)
- 1 cup Pasta water
- Chili oil for garnish
- Scallions for garnish
- salt and pepper (to taste)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente. Reserve 1 cup of pasta water before draining.
- Sauté aromatics: In a large skillet over medium heat, add the olive oil and butter. Once melted and slightly foamy, add the chopped shallots. Sauté for 2–3 minutes until soft and translucent.
- Add garlic & pastes: Stir in the garlic and cook for another minute until fragrant. Add the tomato paste and gochujang paste, stirring continuously to caramelize the pastes slightly—about 2 minutes. This builds deep flavor.
- Make it creamy: Pour in the heavy cream and stir until the sauce is smooth and well combined. Reduce the heat to low.
- Toss the pasta: Add the cooked pasta directly into the sauce along with the cup of pasta water. Toss to coat, then gradually add the Parmesan cheese, stirring until emulsified and silky.
- Taste & adjust: Taste and adjust seasoning, adding salt, pepper, or extra gochujang if you want more kick.
- Garnish & serve: Plate the pasta and drizzle with chili oil. Top with freshly chopped scallions and extra Parmesan if desired.
What did you think of this recipe?