The famous vodka pasta with a fiery Korean kick.
Creamy Gochujang Pasta. Because we all love vodka pasta (you know, the Gigi Hadid pasta). In the Pypers house we love it so much that it is in regular rotation here and has been long before its viral popularity made it a household name. But you know me and how I can’t ever just leave things as they are (which is probably a little annoying, but I am who I am), and one day I was making something with my beloved Gochujang and thought to myself… this stuff looks just like tomato paste. And then… what do I usually do with tomato paste? And then… what if I used this stuff INSTEAD of tomato paste? And so… creamy Gochujang Vodka Pasta was born.
And it is so good I demand you try it. I promise that pretty soon you’ll also be saying Gigi who?? Which is what I say anyway because I’m a mom and really have to no idea who Gigi is. No offense Gigi.
What this is, is a rich, creamy, spicy, salty and all around super tasty pasta that is irresistibly yummy. It also takes all of about 15 minutes to make, start to finish.
Gochujang Pasta, the details.
This is one of those super quick pasta dishes that packs massive flavour and tastes like it took hours and a zillion ingredients to make, but really you can throw it together in a pinch whenever the craving strikes. Which is often, for me. 🙂
A little onion and garlic cooked in olive oil, some Korean chili flakes and a big blob of gochujang cook together for a few minutes. That all gets doused with a hefty splash of vodka and then a whole lot of heavy cream to make up a rich, silky sauce. A little pasta water finishes it off and lots of Parmesan cheese makes it just perfect.
Tips, tricks, substitutions
- Gochugaru- this is a Korean chili flake. I buy mine at my favourite spice market and it’s a fairly mild version. You can find a spicier version as well. If you can find these you can sub in red pepper flakes, or just leave them out.
- Gochujang – there’s really no acceptable substitute for this one, but fortunately, it’s pretty readily available these days. I can find it at my regular grocery store and I know it’s available online because I sent it to my brother for a Christmas gift one year.
- Vegans – this dish is already vegetarian, but to make a vegan Gochujang pasta just swap in coconut cream for the heavy cream, use plant based butter and omit the parmesan or use your favourite plant based cheese..
It’s a mix of so many great flavours. It’s savoury, salty, a little sweet, a little spicy and a little funky. It’s a deep red, umami packed fermented paste made of fermented soybeans, red chile peppers, glutinous rice and salt. It’s sold everywhere these days and you’ll find it in little red plastic tubs.
Let me know what you think!
Gochujang Pasta – with Vodka & Cream
- 1 lb rigatoni pasta*
- 3 Tbsp olive oil
- 1/2 white onion finely diced
- 2 garlic cloves minced
- 1 tsp Gochugaru**
- 1/3 cup Gochujang
- 1/4 cup vodka
- 1 cup heavy cream
- 3 Tbsp butter
- 1/2 cup Parmesan finely grated
- Start cooking your pasta in boiling, salted water.
- Heat the olive oil in a large skillet over medium-high heat.
- Add in the onion and cook until softened, about 3-4 minutes.
- Add in the garlic and the Gochugaru and let cook 2 minutes.
- Add in the Gochujang and allow to cook for 2 minutes, stirring frequently.
- Pour in the vodka and let cook until most of the liquid has evaporated.
- Pour in the cream and whisk until combined and uniform.
- Add in a good scoop of pasta water and mix well.
- Stir in the butter.
- Add in the pasta (using more pasta water if you want a thinner sauce).
- Stir, remove from the heat, and stir in the Parmesan.
- Serve with additional Parmesan and Gochugaru, if desired.
If you like this Gochujang Pasta Recipe please go try my Recipe for Crispy Gochujang Chicken with Spicy Sesame Slaw. If you’re into Gochujang, you’ll love it.