Gochujang Pasta

Gochujang Pasta combines al dente pasta noodles with a bold and fiery gochujang sauce, giving you a flavor-packed meal that will make your tastebuds dance. Vegan, Gluten-Free Option.

Course Main

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 327kcal

Author Caitlin Shoemaker

Ingredients

8 ounces rigatoni or paccheri pasta I used Paccheri No. 125
Kosher salt to taste
2 tablespoons unseasoned rice wine vinegar
1 teaspoon cane sugar
3 tablespoons butter divided
1 shallot fine dice
5 cloves garlic minced
2 tablespoons gochujang*
1 tablespoon tomato paste
1/2 teaspoon gochugaru* optional, omit for less heat
1/2 ounce finely grated parmesan I used dairy-free
Fresh chives chopped; for garnish (or sub green onion)

US Customary - Metric

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and add the pasta. Cook until al dente, reserving 1 cup of the pasta water while the pasta is boiling. Drain and set aside.
Prep: In the meantime, combine the rice vinegar and cane sugar together in a small bowl. Mix well, until the sugar is dissolved. Set aside.
Aromatics: Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the shallot and sauté for 3 to 5 minutes, until translucent and golden. Add the garlic and sauté for 1 minute.
Make the Sauce: Add the gochujang, tomato paste, and gochugaru (if using) to the aromatics, using a spatula to break up the paste so it is evenly distributed. Sauté for 1 minute, stirring frequently. Deglaze the pan with the rice vinegar mixture and mix well. Once the liquid from the vinegar has evaporated, add in 1/2 cup of the reserved pasta water. Bring to a simmer, stirring occasionally, and cook down for 3 to 5 minutes, or until you can drag a spatula through the sauce and leave a clear line.
Combine: Reduce the heat to low and add in the remaining butter, parmesan, and drained pasta. Mix well, until the cheese has melted and a thick sauce forms. If the sauce is too thick, thin it out with ~2 tablespoon increments of reserved pasta water until it reaches your desired consistency.
Serve: Transfer the pasta to a serving dish and top with finely chopped chives and extra parmesan, if desired. Serve warm; leftovers can be stored in the refrigerator for up to 5 days.

Notes

Gochujang: Gochujang is a Korean fermented pepper paste that is sweet, savory, and spicy. I use and recommend this brand. You may be able to find it in the Asian or International aisle of your grocery store, or you can also find it at Trader Joe’s or your local Asian market. Gochujang is typically made with wheat, but you can also purchase wheat-free gochujang (see below).
Gochugaru: Gochugaru is a ground Korean chili pepper and adds extra heat to this recipe. I usually purchase mine at my local Asian market or online; if you do not have any, you can substitute it with equal parts crushed red pepper.
Gluten-Free: Use gluten-free pasta and gluten-free gochujang to make this recipe gluten-free.
Butter can be substituted with olive oil, if desired.

Nutrition