Gochujang Pasta - with Vodka & Cream
Like your favourite Vodka Pasta (or Gigi Hadid pasta) with a Korean twist. Creamy, spicy, easy and super tasty.
Ingredients
- 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
Instructions
- 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.
Notes
*or your pasta of choice
**optional
**optional
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