is fun to eat and packed with flavor. The creamy gochujang sauce offers a delightful blend of spicy, savory, and slightly sweet notes. Topped with chives, furikake, and spicy mayo, this pasta is a comforting yet exciting meal.
Ingreadient
- 3 servings giant Fusilli pasta, about 10 noodles
- 2 tablespoons olive oil
- 1 teaspoon chili flakes
- 3 garlic cloves, minced
- 3 tablespoons gochujang (Korean red pepper paste)
- ¾ cup reserved pasta water
- 1 cup heavy cream
- ½ cup grated parmesan cheese, plus more for garnish
- salt, to taste
- fresh chive, for garnish
- furikake, for garnish
- spicy mayonnaise, for garnish
Direction
- In a large pot of boiling water, cook the giant fusilli (colonne pompeii) until al dente, about 10 minutes. Reserve 1½ cups of pasta water, then drain the pasta.
- Meanwhile, in a large pan over medium heat, heat the olive oil. Add chili flakes and garlic, cooking for about 2 minutes while stirring frequently.
- Add the gochujang paste to the pan and cook, stirring frequently, until the paste darkens, about 3 minutes.
- Add the reserved pasta water to the pan to deglaze, stirring to incorporate. Add 1 cup of heavy cream and Parmesan cheese, stirring to combine. If the sauce seems too thick, add more pasta water as needed.
- Turn off the heat and add the cooked pasta to the pan, tossing to evenly coat the pasta with the sauce.
- Serve the pasta with extra Parmesan on top. Garnish with fresh chives, furikake, and a drizzle of spicy mayo.
- Enjoy!
