Ingredients
For the Pasta
8 oz dry fusilli corti bucati pasta (or any pasta shape you prefer)
For the Sauce
2 tablespoons gochujang (Korean red chili pepper paste)
3 cloves garlic, minced or pressed
4 tablespoons salted butter
2 tablespoons olive oil
½ cup shredded parmesan cheese or cheddar cheese
½ cup heavy cream
½ teaspoon freshly ground black pepper (optional)
2 teaspoons chopped parsley (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil and butter over medium heat until the butter melts.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the gochujang and cook for another minute, mixing well with the butter and oil.
- Pour in the heavy cream and stir until the sauce becomes smooth and slightly thickened.
- Add the shredded cheese and stir until fully melted and creamy.
- Season with black pepper if desired.
- Add the cooked pasta to the sauce and toss until the pasta is fully coated.
- Garnish with chopped parsley and extra cheese if desired before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Cuisine: Korean-Inspired
Nutrition
- Calories: 450 kcal per serving