Description
Spicy Gochujang Pasta for a Quick Creamy Dinner Delight
Ingredients
Scale
- 8 ounces Dry Fusilli Corti Bucati Pasta
- 2 tablespoons Salted Butter
- 1 tablespoon Olive Oil
- 2 cloves Garlic
- 2 tablespoons Gochujang
- 1/2 cup Heavy Cream
- 1/2 cup Shredded Parmesan or Cheddar Cheese
- Freshly Ground Black Pepper to taste
- 2 tablespoons Chopped Parsley
Instructions
- Bring a large pot of salted water to a rolling boil. Add the dry Fusilli Corti Bucati pasta and cook for 7-12 minutes until al dente. When ready, drain and set it aside.
- In a sauté pan, heat 2 tablespoons of salted butter and 1 tablespoon of olive oil over medium heat until melted and bubbly.
- Add 2 minced garlic cloves to the pan, stirring frequently until fragrant, about 30-60 seconds.
- Stir in 2 tablespoons of Gochujang, 1/2 cup of heavy cream, and 1/2 cup of shredded Parmesan cheese. Cook for 1-2 minutes until the sauce thickens slightly.
- Toss the cooked pasta into the sauce, stirring well to coat every piece.
- Plate the Gochujang Pasta and garnish with a sprinkle of chopped parsley.
Notes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean-Italian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 70 mg