Creamy Gochujang Pasta

• servings: 2 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

½ onion (finely diced)

3 cloves garlic (minced)

1 tablespoon tomato paste

1 to 2 tablespoons gochujang (Korean chili paste)

1 ounce vodka (optional)

½ cup heavy cream

Salt and black pepper (to taste)

¼ cup grated parmesan (plus more for garnish)

6 ounces pasta of choice (see note 1)

½ cup reserved pasta water

Optional toppings: extra parmesan, chives, chili oil

Directions

Boil your pasta one minute before al dente and reserve about half a cup of the pasta water.

While the pasta cooks, heat some oil in a pan and sauté the diced onion and minced garlic for about 2 minutes until fragrant.

Add the tomato paste and gochujang, cooking for another 2 to 3 minutes until the mixture darkens and the oil begins to separate.

If using, pour in the vodka and cook over high heat for another minute to burn off the alcohol.

Reduce the heat slightly and stir in the heavy cream. Season with salt and black pepper and mix until the sauce is smooth.

Add the pasta directly into the sauce along with the reserved pasta water. Mix well and stir in the grated parmesan until the sauce is thick and clings to the noodles.

Transfer the pasta to a bowl and garnish with extra parmesan, a drizzle of chili oil, and chopped chives if desired.

Nutrition

• Calories: 440 kcal
• Total Fat: 25 g
• Total Carbohydrate: 37 g
• Protein: 11 g