Italian-Korean Lovechild
At Earl, we love a good fusion, and our Gochujang Pasta is an Italian-Korean lovechild that brings together the absolute best of both cuisines. It’s packed with flavor; the creamy gochujang sauce delivers a smoky, sweet, and spicy flavor bomb, while the garlic, parmesan cheese, and fresh chives kick things up another notch.
Inspired by the love of pasta alla vodka, this trending TikTok recipe is almost effortless and comes together in under 20 minutes! (Though, after a recent hack of our Instagram and a daunting birthday this week, I’m starting to feel a bit too old for that!)
The recipe
Gochujang Pasta
- Serves
- 6
- Prep Time
- 5 minutes
- Cooking Time
- 15 minutes
Ingredients
- 1 packet of rigatoni
- 6 garlic cloves, thinly sliced
- 1 shallot, finely chopped
- 300g white button or cremini mushrooms, sliced
- 3 tbsp olive oil
- Coarse sea salt, to taste
- 2-3 tbsp gochujang paste (store-bought works great!)
- 1 cup heavy cream
- 1 tbsp butter
- Grated parmesan cheese
- Chopped chives or parsley
Method
- Boil the pasta: Bring a large pot of water to a rolling boil. Salt the water generously, then add the rigatoni. Cook according to package instructions until al dente, usually about 10 to 12 minutes. Stir occasionally.
- Prep the ingredients: While the pasta cooks, thinly slice the garlic, finely chop the shallot, and slice the mushrooms. This will help the cooking process go smoothly.
- Sauté the aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic, shallot, and a pinch of salt. Sauté for 2 to 3 minutes until fragrant and the shallots are translucent.
- Cook the mushrooms: Add the sliced mushrooms to the skillet along with another tablespoon of olive oil and a pinch of salt. Sauté for about 3 to 4 minutes, stirring occasionally, until the mushrooms are softened and have released their juices.
- Add the gochujang: Push the mushrooms to one side of the pan. Add the gochujang paste to the centre and sauté for about 10 seconds to release its aroma.
- Make the sauce: Pour in the heavy cream and stir with a wooden spoon until the gochujang is fully combined. Turn off the heat if you are waiting for the pasta to finish cooking, to prevent over-reduction.
- Combine the pasta and sauce: Once the pasta is cooked, drain it, reserving about 1/4 cup of pasta water, and add it directly to the skillet. Stir gently for about 30 seconds to coat the pasta in the sauce.
- Finish the dish: Add the butter and stir until it melts, giving the pasta a nice shine. If the sauce feels too thick, add a splash of the reserved pasta water to adjust the consistency.
- Serve: Transfer the pasta to a serving plate or bowl. Top with grated parmesan cheese and fresh herbs like chives or parsley. Enjoy hot or warm.
RigatoniCreamVegetarianSpicy