Giant Fusilli Pasta With Creamy Gochujang Sauce

is fun to eat and packed with flavor. The creamy gochujang sauce offers a delightful blend of spicy, savory, and slightly sweet notes. Topped with chives, furikake, and spicy mayo, this pasta is a comforting yet exciting meal.

Ingreadient

  • 3 servings giant Fusilli pasta, about 10 noodles
  • 2 tablespoons olive oil
  • 1 teaspoon chili flakes
  • 3 garlic cloves, minced
  • 3 tablespoons gochujang (Korean red pepper paste)
  • ¾ cup reserved pasta water
  • 1 cup heavy cream
  • ½ cup grated parmesan cheese, plus more for garnish
  • salt, to taste
  • fresh chive, for garnish
  • furikake, for garnish
  • spicy mayonnaise, for garnish

Direction

  1. In a large pot of boiling water, cook the giant fusilli (colonne pompeii) until al dente, about 10 minutes. Reserve 1½ cups of pasta water, then drain the pasta.
  2. Meanwhile, in a large pan over medium heat, heat the olive oil. Add chili flakes and garlic, cooking for about 2 minutes while stirring frequently.
  3. Add the gochujang paste to the pan and cook, stirring frequently, until the paste darkens, about 3 minutes.
  4. Add the reserved pasta water to the pan to deglaze, stirring to incorporate. Add 1 cup of heavy cream and Parmesan cheese, stirring to combine. If the sauce seems too thick, add more pasta water as needed.
  5. Turn off the heat and add the cooked pasta to the pan, tossing to evenly coat the pasta with the sauce.
  6. Serve the pasta with extra Parmesan on top. Garnish with fresh chives, furikake, and a drizzle of spicy mayo.
  7. Enjoy!
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