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Gochujang Butter Pasta
Rigatoni tossed in a glossy gochujang butter sauce mellowed with stock and parmesan, finished with a scatter of toasted panko and spring onion, a Korean-Italian mashup that is spicy, savoury and rich.
Total time
20 min
Prep
5 min
Cook
15 min
Difficulty
easy
Cuisine
Fusion
vegetarian
Ingredients
400gpasta (rigatoni or penne)
4 tbspgochujang
4 tbspbutter
4 clovesgarlic, minced
200mlchicken or vegetable stock
100gParmesan, grated
50gpanko breadcrumbs, toasted in butter
spring onionto garnish
Instructions
1
Cook pasta al dente. Reserve 1 cup pasta water.
2
Fry garlic in butter 1 minute.
3
Add gochujang. Stir 2 minutes.
4
Add stock. Simmer 2 minutes.
5
Add pasta and Parmesan. Toss, adding pasta water as needed.
6
Serve topped with crispy panko and spring onion.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
287
Protein
12.3g
Fat
19.4g
Carbs
16.8g
Fiber
1g
Sodium
810mg
Reviews
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