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Gochujang Pasta Sauce

A creamy, spicy, and umami-rich pasta sauce combining Korean gochujang with a classic cream base. A quick and addictive fusion dish.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course sauce
Cuisine Korean Fusion
Servings 4 people
Calories 280 kcal

Equipment

  • large skillet or pan
  • Chef's knife
  • cutting board
  • Wooden spoon or spatula
  • Whisk
  • measuring cups and spoons
  • Pasta pot

Ingredients
  

  • ═══ FOR THE SAUCE ═══
  • 2 tablespoon unsalted butter
  • 3 cloves garlic (minced)
  • 1 shallot (finely chopped)
  • 3 tablespoon gochujang (Korean chili paste) (adjust to taste)
  • 1 tablespoon tomato paste
  • 1 cup heavy cream
  • 1 tablespoon soy sauce (low sodium recommended)
  • 1 teaspoon sugar (or honey)
  • ═══ FOR FINISHING ═══
  • ½ cup reserved pasta water (as needed when tossing with pasta)

Instructions
 

  • In a large skillet, melt the butter over medium heat. Add the minced garlic and chopped shallot, and sauté for 2-3 minutes until fragrant and softened.
  • Stir in the gochujang and tomato paste, cooking for 1 minute while stirring constantly to toast the pastes and deepen their flavors.
  • Slowly pour in the heavy cream while whisking to combine smoothly. Stir in the soy sauce and sugar until dissolved.
  • Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until slightly thickened. Avoid letting it boil.
  • Remove from heat. If serving immediately, add 12-16 oz of cooked pasta directly to the skillet and toss vigorously with a splash of reserved pasta water until the pasta is well-coated and the sauce is glossy.

Notes

  • Tip 1: Adjust gochujang amount to your spice preference; start with 2 tablespoon for milder heat.
  • Tip 2: Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
  • Tip 3: For a dairy-free version, substitute heavy cream with full-fat coconut milk and use oil instead of butter.
  • Tip 4: Reserve pasta water before draining; it helps emulsify and thin the sauce to coat pasta perfectly.
  • Tip 5: This sauce pairs excellently with thick, textured pasta like pappardelle or rigatoni that can hold the creamy coating.