Spicy Gochujang Rigatoni

This creamy gochujang rigatoni is a Korean-inspired spicy twist on an Italian classic. Have restaurant-quality pasta ready in under 30 minutes.

A couple weeks back, I tried an Indian-inspired creamy rigatoni dish and thought, 'why not use gochujang'? The Korean fermented paste is a balance of spicy and sweet and has the perfect red hue to mimic this typically tomato-based pasta dish. Mixed with cream, the flavors are perfectly balanced with just enough kick to keep you coming back.

Looking for other interesting fusion dishes? Try my Miso Butter Mushroom Pasta or Japanese Mushroom Risotto recipes, both of which blend Japanese and Italian flavors.

What is gochujang?

Gochujang is a thick, spicy and sweet paste used in Korean cuisine that adds depth and umami to many dishes. It is made from a mixture of chili powder, glutinous rice, fermented soybeans and salt. Gochujang is often used as a condiment or marinade for meat, fish and vegetables, and is also an ingredient in soups, stews, and sauces.

You'll find gochujang as a key ingredient in recipes such as Korean Rice Paper Tteokbokki, Kimchi Mushroom Soft Tofu Stew (Vegetarian), Korean Fried Chicken and Quick and Easy Kimchi Fried Rice, which are traditionally Korean dishes.

However, just like in this dish, gochujang is a great ingredient to add depth and flavor such as in my Gochujang Baked Tofu (Vegan) recipe.

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Which pasta shape should I use?

There are several tube-shaped pastas available at the supermarket. We'll be using rigatoni, a larger, tube-shaped pasta with straight, cylindrical sides and a smooth surface. Rigatoni is often used in pasta dishes with thicker, creamier sauces - such as the sauce in this recipe.

Ingredients

• Rigatoni
• Unsalted butter
• Garlic
• Gochujang: A thick spicy paste used in Korean cuisine, you'll usually be able to find this paste in the shelf sauce section at Korean grocery stores.
• Heavy cream
• Parmesan
• Chives

Instructions

1. Boil pot of water and salt generously. The general rule of thumb is 1 tablespoon of salt for 1 lb of pasta. Cook rigatoni according to package instructions.
2. In a pan on low-medium heat, melt butter and add minced garlic. Lightly sauté for 30 seconds until fragrant.
3. Add gochujang and cook down for 45 seconds to 1 minute to bring the flavor out. Then, add heavy cream and gently mix until gochujang is evenly distributed and cream is a rose/pink color.
4. Drain pasta, reserve ½ cup of the pasta water. Add pasta water into creamy gochujang sauce and bring the sauce back to a gentle simmer.
5. Add drained pasta into simmering sauce and mix until pasta is evenly coated. Simmer for about 2-3 minutes.
6. Finish off with parmesan and the final tablespoon of butter to keep sauce glossy.
7. Serve with additional parmesan and chopped chives.