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30-Minute Creamy Gochujang Tomato Pasta

Irresistibly Easy 30-Minute Creamy Gochujang Tomato Pasta

A quick and satisfying 30-Minute Creamy Gochujang Tomato Pasta that combines creamy sauce with a spicy kick.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Korean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 8 oz Fusilli Corti Bucati Pasta A spiral shape that holds sauce well.
  • 1 pinch Salt To enhance flavor.
For the Sauce
  • 3 tablespoons Gochujang Adjust for heat to preference.
  • 3 cloves Garlic (minced) Fresh is best.
  • 2 tablespoons Olive Oil For sautéing garlic.
  • 1 14 oz can Diced Tomatoes Base of the sauce.
  • ½ cup Heavy Cream For a creamy texture.
  • ½ cup Parmesan or Nutritional Yeast (shredded) For a cheesy finish.
  • 2 tablespoons Salted Butter Adds richness.
  • ½ teaspoon Freshly Ground Black Pepper Optional, for additional kick.
  • 2 teaspoons Chopped Fresh Parsley Garnish for freshness.

Equipment

  • Large pot
  • Sauté Pan
  • measuring cups
  • measuring spoons
  • Knife
  • Cutting board

Method
 

Cooking Instructions
  1. Boil Water: Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt.
  2. Cook Pasta: Add fusilli pasta and cook according to package directions, usually 7-12 minutes until al dente. Drain and set aside.
  3. Sauté Aromatics: Heat olive oil in a large sauté pan over medium heat. Add minced garlic and cook for 30-60 seconds until fragrant.
  4. Combine Ingredients: Add diced tomatoes and stir. Allow to simmer for 5 minutes.
  5. Create Sauce: Reduce heat and add gochujang, heavy cream, and butter. Stir continuously for 1-2 minutes until smooth.
  6. Add Pasta: Toss the drained pasta in the sauce, adding pasta water if too thick.
  7. Serve: Plate and garnish with chopped parsley. Enjoy immediately!

Notes

Can be customized for gluten-free and vegan diets. Leftovers can be stored in an airtight container for up to 5 days.