Ingredients
Scale
- 8 oz dry Fusilli Corti Bucati pasta (or preferred pasta)
- 2 tablespoons Gochujang (Korean red chili paste)
- 3 cloves garlic, minced or pressed
- 4 tablespoons salted butter
- 2 tablespoons olive oil
- 1/2 cup shredded Parmesan or cheddar cheese
- 1/2 cup heavy cream
- 1/2 teaspoon freshly ground black pepper (optional)
- 2 teaspoons chopped parsley (optional garnish)
Instructions
- Bring water to a rolling boil and cook pasta 7–12 minutes until desired texture. Drain and set aside.
- In a sauté pan, heat butter and olive oil over medium heat. Add garlic and optional black pepper, cooking 30–60 seconds until fragrant.
- Add Gochujang, heavy cream, and shredded cheese. Cook 1–2 minutes until sauce slightly thickens.
- Stir in cooked pasta until fully coated with sauce.
- Plate pasta and garnish with chopped parsley if desired. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Add proteins like grilled chicken, shrimp, tofu, or ground beef for a heartier dish.
- Mix in sautéed or roasted vegetables such as bell peppers, zucchini, or mushrooms for extra freshness.
- For vegan version, use plant-based milk and protein substitutes like mushrooms or tempeh.
- Regular pasta or Asian noodles like ramen can also be used.
- Pair with Korean-style pickled radishes or kimchi for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Sauté
- Cuisine: American, Korean-Inspired