Creamy Gochujang Pasta
Creamy Gochujang Pasta
Ingredients
For the Pasta
- 12 ounces pasta, your preferred type, such as wide egg noodles
- 1 teaspoon salt, for pasta water, or as needed
For the Sauce
- 1 pound Italian sausage, mild or hot, casing removed
- 1 shallot, small, finely diced
- 3 cloves garlic, sliced
- 1/4 cup dry white wine
- 1 1/2 cups heavy cream
- 2 tablespoons gochujang, or to taste
- 1 tablespoon butter
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 stalks green onions, thinly sliced, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 8 min
- 2
In a large frying pan, cook the Italian sausage over medium-high heat. Break up the sausage into smaller pieces with a spatula as it cooks. Continue to cook until the sausage is browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 3
While the sausage cooks, prepare the aromatics: finely dice the shallot and slice the garlic cloves.
⏱️ 3 min
- 4
Add the diced shallot and sliced garlic to the pan with the cooked Italian sausage. Sauté for 2-3 minutes, stirring frequently, until fragrant and softened.
⏱️ 3 min
- 5
Pour the dry white wine into the pan. Stir well, scraping up any browned bits from the bottom of the pan to deglaze. Let the wine simmer and reduce for 1-2 minutes.
⏱️ 2 min
- 6
Add the heavy cream to the pan and stir to combine with the sausage and aromatics. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 7
Add the pasta to the boiling water and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min
- 8
While the pasta cooks, add the gochujang to the simmering sauce. Stir thoroughly until the gochujang is fully incorporated and the sauce turns a uniform orange-red color.
⏱️ 2 min
- 9
Stir in the butter until it is melted and fully incorporated into the sauce.
⏱️ 1 min
- 10
Using a spider strainer or tongs, transfer the cooked pasta directly from the pot into the pan with the sauce. Add the sliced green onions and grated Parmesan cheese.
⏱️ 2 min
- 11
Toss the pasta with the sauce until it is thoroughly coated. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Season with salt and freshly ground black pepper to taste.
⏱️ 2 min
- 12
Serve immediately in bowls, garnished with additional grated Parmesan cheese and sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Gochujang Pasta
For the Pasta
- 12 ounces pasta, your preferred type, such as wide egg noodles
- 1 teaspoon salt, for pasta water, or as needed
For the Sauce
- 1 pound Italian sausage, mild or hot, casing removed
- 1 shallot, small, finely diced
- 3 cloves garlic, sliced
- 1/4 cup dry white wine
- 1 1/2 cups heavy cream
- 2 tablespoons gochujang, or to taste
- 1 tablespoon butter
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 stalks green onions, thinly sliced, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 8 min - 2
In a large frying pan, cook the Italian sausage over medium-high heat. Break up the sausage into smaller pieces with a spatula as it cooks. Continue to cook until the sausage is browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 3
While the sausage cooks, prepare the aromatics: finely dice the shallot and slice the garlic cloves.
⏱️ 3 min - 4
Add the diced shallot and sliced garlic to the pan with the cooked Italian sausage. Sauté for 2-3 minutes, stirring frequently, until fragrant and softened.
⏱️ 3 min - 5
Pour the dry white wine into the pan. Stir well, scraping up any browned bits from the bottom of the pan to deglaze. Let the wine simmer and reduce for 1-2 minutes.
⏱️ 2 min - 6
Add the heavy cream to the pan and stir to combine with the sausage and aromatics. Bring the sauce to a gentle simmer.
⏱️ 2 min - 7
Add the pasta to the boiling water and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min - 8
While the pasta cooks, add the gochujang to the simmering sauce. Stir thoroughly until the gochujang is fully incorporated and the sauce turns a uniform orange-red color.
⏱️ 2 min - 9
Stir in the butter until it is melted and fully incorporated into the sauce.
⏱️ 1 min - 10
Using a spider strainer or tongs, transfer the cooked pasta directly from the pot into the pan with the sauce. Add the sliced green onions and grated Parmesan cheese.
⏱️ 2 min - 11
Toss the pasta with the sauce until it is thoroughly coated. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Season with salt and freshly ground black pepper to taste.
⏱️ 2 min - 12
Serve immediately in bowls, garnished with additional grated Parmesan cheese and sliced green onions.
⏱️ 1 min