* 8 oz dry rigatoni * 2 tablespoon unsalted butter (use 1 tablespoon at a time) * 3 cloves garlic * 2 tablespoon gochujang * 1 cup heavy cream * ½ cup pasta water * ¼ cup parmesan (extra for topping) * 2 chives (chopped)
# Instructions
1. Boil pot of water and salt generously. The general rule of thumb is 1 tablespoon of salt for 1 lb of pasta. Since we are using ½ lb of pasta, salt water with ½ tablespoon of salt. Cook rigatoni according to package instructions. 2. In a pan, melt 1 tablespoon of unsalted butter on low-medium heat and add minced garlic. Lightly sauté for 30 seconds until fragrant. 3. Add gochujang and cook down for about a minute to release the paste’s flavors. Next, add heavy cream and gently stir until gochujang is evenly distributed throughout and cream becomes a rose-pink color. 4. Drain pasta and reserve ½ cup of the pasta water. Add reserved pasta water into the creamy gochujang sauce and bring the sauce back to a gentle simmer. 5. Add cooked pasta into sauce and mix until pasta is evenly coated. Simmer at low heat for about 2-3 minutes. 6. Finish off with parmesan and the last 1 tablespoon of butter to keep sauce shiny and glossy. Stir gently until butter has melted. 7. Serve with additional parmesan and chopped chives.
Remarkable_Cod_120
Underrated in North America: gochujang
This looks amazing and simple, I might make it this week.
reyrain
I’ve been making this from someone else’s recipe, which also has prawns. Is amazingly yum.
Janneroo
Wow this looks spectacular! Thanks for sharing!
AllThatRazzmatazz
This looks beautiful and sounds so amazingly tasty! In your opinion, do you think I could swap out the heavy cream for oat milk? Want to make this tomorrow, but will not get to the store to get heavy cream.
5 Comments
Love that this takes less than 30 mins and is a “fancier” dish I can pull out of my pocket when we have people over for dinner.
Full recipe link: [https://www.theflouredcamera.com/spicy-gochujang-rigatoni/](https://www.theflouredcamera.com/spicy-gochujang-rigatoni/)
# Ingredients
* 8 oz dry rigatoni
* 2 tablespoon unsalted butter (use 1 tablespoon at a time)
* 3 cloves garlic
* 2 tablespoon gochujang
* 1 cup heavy cream
* ½ cup pasta water
* ¼ cup parmesan (extra for topping)
* 2 chives (chopped)
# Instructions
1. Boil pot of water and salt generously. The general rule of thumb is 1 tablespoon of salt for 1 lb of pasta. Since we are using ½ lb of pasta, salt water with ½ tablespoon of salt. Cook rigatoni according to package instructions.
2. In a pan, melt 1 tablespoon of unsalted butter on low-medium heat and add minced garlic. Lightly sauté for 30 seconds until fragrant.
3. Add gochujang and cook down for about a minute to release the paste’s flavors. Next, add heavy cream and gently stir until gochujang is evenly distributed throughout and cream becomes a rose-pink color.
4. Drain pasta and reserve ½ cup of the pasta water. Add reserved pasta water into the creamy gochujang sauce and bring the sauce back to a gentle simmer.
5. Add cooked pasta into sauce and mix until pasta is evenly coated. Simmer at low heat for about 2-3 minutes.
6. Finish off with parmesan and the last 1 tablespoon of butter to keep sauce shiny and glossy. Stir gently until butter has melted.
7. Serve with additional parmesan and chopped chives.
Underrated in North America: gochujang
This looks amazing and simple, I might make it this week.
I’ve been making this from someone else’s recipe, which also has prawns. Is amazingly yum.
Wow this looks spectacular! Thanks for sharing!
This looks beautiful and sounds so amazingly tasty! In your opinion, do you think I could swap out the heavy cream for oat milk? Want to make this tomorrow, but will not get to the store to get heavy cream.