Made with korean gochujang paste, heavy cream, and al dente pasta, this bold and decadent dish is sure to be a hit.
PREP TIME: 15 minutes
– 1 lb. pasta – 1 tbsp. olive oil – 1 tbsp. butter – 4 garlic cloves minced – ¼ cup gochujang paste – ¾ cup heavy cream – ½ cup grated parmesan – 1 tsp. red pepper flakes – 2 tbsp. fresh basil chopped
In a large skillet saute onion and garlic in melted butter, then add gochujang paste.
After paste caramelizes, whisk in heavy cream, shredded parmesan cheese, and red pepper flakes and then reduce heat to low. Allow sauce to thicken.
Cook pasta according to the packaging instructions. Once cooked, reserve at least ½ cup of pasta water before draining the pasta. Add pasta water to sauce to thin if necessary.
Add cooked pasta to the finished sauce and stir to coat
Serve topped with fresh basil and additional red pepper flakes, if desired.