Creamy Gochujang Vodka Pasta

• servings: 4 servings

Ingredients

⁠8 ounces (/2 pound) pasta (Mezzi Rigatoni or Rigatoni recommended)

⁠ ⁠1 cup heavy cream

⁠ ⁠1/2 cup grated Parmesan cheese (reserve some for serving)

⁠(one and a half) tablespoons Gochujang paste *(see notes)*

⁠ ⁠2 medium shallots, chopped

⁠ ⁠4 garlic cloves, minced

(one and a half) ounces vodka

⁠ ⁠2 teaspoons black pepper

⁠ ⁠Kosher salt, to taste

⁠ ⁠4 tablespoons olive oil or unsalted butter

For Serving:

⁠ ⁠Chili flakes (optional)

Directions

Step 1

1.⁠ ⁠Bring a large pot of water to a boil and add about 1 tablespoon of salt. Cook the pasta according to the package directions until almost al dente. Drain the pasta, reserving 1 cup of pasta water.

Step 2

2.⁠ ⁠In a large skillet over medium heat, add the olive oil (or butter), chopped shallots, and minced garlic. Sauté for about 1 minute, stirring frequently.

Step 3

3.⁠ ⁠Add the Gochujang paste and stir well. Pour in the vodka and cook for 30-60 seconds until slightly reduced. Then, add the heavy cream, ¼ cup of grated Parmesan cheese, salt, and black pepper. Mix everything together and reduce the heat to low.

Step 4

4.⁠ ⁠Once the pasta is almost al dente, add it to the skillet along with the remaining Parmesan cheese. Pour in about ¼ cup of the reserved pasta water and stir everything together. Continue stirring until the pasta is fully cooked and the sauce is thick and creamy. If the sauce is too thick, gradually add more pasta water until you reach the desired consistency.

Step 5

5.⁠ ⁠Serve the pasta in bowls, sprinkled with chili flakes and additional grated Parmesan cheese. Serve warm.

Step 6

6.⁠ ⁠Enjoy!