Gochujang Vodka Pasta
Gochujang vodka pasta is a delicious Asian fusion dish that combines the savory flavors of gochujang paste, garlic, and vodka with a creamy cheese sauce and al dente spaghetti. This dish is a great way to spice up your pasta night, and it is sure to be a hit with the whole family.
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Servings: 2
Calories: 362kcal
Equipment
- large skillet
Ingredients
- 1/2 lb Pasta rigatoni
- 2 tbsp Parmesan Cheese freshly grated; more to serve
- 2 tbsp Butter divided
- 2 cloves Garlic minced
- 1.5 tbsp Gochujang Paste
- 2 tbsp Vodka
- 1 Shallot diced
- 1.5 tbsp Tomato Paste
- 1/8 tsp Red Pepper Flakes optional; more or less to taste
- 1/2 cup Heavy Cream
- Salt and Pepper to taste
Instructions
- Cook the pasta according to the package instructions until al dente. Reserve about 1/2 cup of pasta water and then drain the pasta.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the diced shallot and minced garlic, and sauté until softened.
- Add the tomato paste, Gochujang paste, and red pepper flakes to the skillet. Stir to combine and cook for 1-2 minutes.
- Pour in the vodka and let it simmer for a couple of minutes, allowing the alcohol to cook off.
- Reduce the heat to low and add the heavy cream, stirring continuously. Once the mixture is well combined, add the remaining tablespoon of butter and grated Parmesan cheese. Stir until the sauce is smooth and creamy.
- Season the sauce with salt and pepper to taste. If the sauce is too thick, you can add a bit of the reserved pasta water to reach your desired consistency.
- Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce.
- Serve the pasta hot, garnished with additional Parmesan cheese if desired.
Notes
- Use good quality gochujang paste for best flavor.
- If the sauce is too thick, add a bit more cream.
- For a spicy kick, add a pinch of red pepper flakes.
- For a more intense flavor, use vodka with a higher alcohol content.
- For a dairy-free option, use vegan cream and vegan cheese.