Main Dishes · 30 minutes

Creamy Gochujang Pasta

Name: Creamy Gochujang Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-5 servings
Ingredients: 1 white or yellow onion, diced; 4 garlic cloves, minced; 1 pound Italian sausage; 2 to 3 tablespoons gochujang paste; 1/2 cup heavy cream; 1 to 2 cups reserved pasta water; 1/2 cup Parmesan cheese, grated; Juice of 1/2 lemon; 1/2 cup cilantro, chopped; 3/4 pound pasta; Olive oil; Salt and pepper, to taste

By Frida Sofia30 min totalServes 4-5 servings

PrintPin It

↓ Jump to Recipe

If you've been curious about gochujang paste but haven't found the right excuse to bring some home, this is the dish to start with! It's a fermented Korean chili paste, and once it melts into the cream and Parmesan here, you get a sauce that's spicy, a little sweet, and so so good. Nothing about the final dish tastes unfamiliar, so it's an easy, low pressure way to get to know an ingredient that's well worth keeping in your fridge from now on.

Why You'll Love This

•One pan, one mess: everything from the sausage to the sauce cooks in a single skillet or Dutch oven, so cleanup is quick.
•Ready in about 30 minutes: simple enough for a weeknight, good enough for company.
•Sweet, spicy, and savory all at once: the gochujang, cream, and Parmesan play off each other in every bite. You can certainly add more paste too if you prefer it spicier.

Ingredients

Gochujang paste

What gives this dish its signature kick. It's a fermented Korean chili paste that brings heat, a little sweetness, and deep umami flavor all at once. This recipe calls for 2-3 tbsp but feel free to add more if you prefer it spicier.

Italian sausage

Adds richness and savory depth, and it renders enough fat that you barely need extra oil to build the sauce. Sweet or spicy sausage both work well here. For a lighter dish, ground chicken or turkey sausage is a fine swap, though you'll want a bit more olive oil since they render less fat.

Heavy cream

Turns the gochujang and pan drippings into an actual sauce. Half and half works in a pinch, though the sauce will be a touch thinner and less rich.

Cilantro

Adds a fresh, herby finish right at the end. If cilantro isn't your thing, chopped parsley or scallions are easy substitutes.

Storage

Let leftovers cool, then store them in an airtight container in the refrigerator for up to three days. The sauce will thicken as it chills, so when you reheat it, add a bit of water or extra cream to loosen it back up. Reheat gently on the stovetop over low heat, stirring often, or in the microwave.