Gochujang Spicy Creamy Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
4 garlic cloves, minced
03 -
4 cups (1 liter) water
04 -
1 beef stock cube, crumbled
05 -
1 teaspoon salt
06 -
260g rigatoni pasta
07 -
2 tablespoons gochujang paste
08 -
200g full-fat cream cheese
09 -
4 tablespoons grated Parmesan cheese
→ Garnish
10 -
1 teaspoon dried parsley
11 -
2 spring onions, green parts only, finely sliced
12 -
Pinch of dried chili flakes
13 -
Freshly ground black pepper
14 -
Extra grated Parmesan cheese for serving
# Instructions:
01 -
Heat olive oil in a pan and sauté minced garlic over low heat until fragrant. Add hot water, crumbled beef stock cube, and salt, then bring to a boil.
02 -
Add rigatoni to the boiling liquid and cook for five minutes. Transfer some pasta water to a bowl and mix with gochujang paste to dilute it, then stir this mixture back into the pasta.
03 -
Continue cooking pasta until al dente and most liquid has been absorbed. If excess liquid remains, drain pasta but reserve 120ml (½ cup) of the cooking water.
04 -
Combine cream cheese with the remaining spicy paste mixture, then gradually incorporate into the pasta using the lowest heat setting. Adjust spiciness to taste. Add reserved pasta water if needed to achieve a creamy, saucy consistency.
05 -
Turn off heat and stir in Parmesan cheese and dried parsley. Season with black pepper. Garnish with finely sliced spring onions and serve immediately with additional grated Parmesan.
# Notes:
01 -
Adjust gochujang quantity based on your preferred spice level. The sauce will thicken slightly as it cools.