Today, let’s make Vodka Pasta. But this is not just an ordinary version. We’re giving it a Korean twist with gochujang. If you’ve got a lonely tub of gochujang dying in the back of your fridge, this is the way to go. It’s creamy, savory, and packed with spicy umami. Trust me. Once you take a bite, this will literally rock your whole pasta world.
Gochujang Vodka Pasta (4 servings)
Ingredients:
- 5–6 cloves garlic
- 2 shallots
- Kosher salt, to taste
- 1 lb (450g) rigatoni (or your choice of pasta)
- 1/4 cup (60ml) olive oil
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 2–3 tbsp Korean chili paste (gochujang)
- 1/2 cup (170g) tomato paste
- 1/4 cup (60ml) vodka (or white wine, chicken stock)
- 1.5 cups (360ml) heavy cream
- 5 tbsp (70g) unsalted butter
- 1 cup freshly grated Parmigiano-Reggiano, plus more to serve
- Black pepper, to taste
- Sliced green onions (optional), to serve
Instructions:
PREP VEGETABLES
1. Finely chop the garlic cloves. (If that feels like too much of a hassle, you can use a microplane.)
2. Dice the shallots as finely as you can.
MAKE GOCHUJANG VODKA PASTA
1. Cook the pasta: Bring a pot of water to a boil and add a generous pinch of salt. Cook the pasta until al dente. (Reserve 1/2 cup of pasta cooking water before draining.)
2. While the pasta is cooking, heat the olive oil in a large pan (or heavy-bottomed pot) over medium-low heat. Once hot, add the garlic, shallots, and a pinch of salt. Sauté for 1 to 2 minutes or until fragrant.
3. Add the Korean chili pepper flakes and Korean chili paste. Sauté for 1 minute. Add the tomato paste and sauté for 1 to 2 minutes or until the raw flavor cooks off. Pour in the vodka and deglaze the pan for 1 minute. Add the heavy cream, stir, and simmer for 1 to 2 minutes.
4. Add the drained pasta and toss for 1 minute. Reduce the heat to low. Add the butter and gently stir until the butter is completely melted and thoroughly combined.
5. Add about 1/2 cup (120ml) of the reserved pasta water and 1 cup of freshly grated Parmigiano-Reggiano. Gently toss for 1 minute or until the sauce is fully emulsified. Turn off the heat and taste for seasoning, adding salt if needed. Divide into serving bowls and top with more Parmigiano-Reggiano, black pepper, and sliced green onions (if using). Enjoy!
Note: If you don’t have vodka, you can substitute it with white wine. For an alcohol-free version, use chicken stock instead.
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Gochujang Vodka Pasta
Ingredients
- 5-6 cloves garlic
- 2 shallots
- Kosher salt, to taste
- 1 lb rigatoni (or your choice of pasta)
- 1/4 cup olive oil
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 2-3 tbsp Korean chili paste (gochujang)
- 1/2 cup tomato paste
- 1/4 cup vodka (or white wine, chicken stock)
- 1.5 cups heavy cream
- 5 tbsp unsalted butter
- 1 cup freshly grated Parmigiano-Reggiano, plus more to serve
- Black pepper, to taste
- Sliced green onions (optional), to serve
Instructions
Prep Vegetables
- Finely chop the garlic cloves. (If that feels like too much of a hassle, you can use a microplane.)
- Dice the shallots as finely as you can.
Make Gochujang Vodka Pasta
- Cook the pasta: Bring a pot of water to a boil and add a generous pinch of salt. Cook the pasta until al dente. (Reserve 1/2 cup of pasta cooking water before draining.)
- While the pasta is cooking, heat the olive oil in a large pan (or heavy-bottomed pot) over medium-low heat. Once hot, add the garlic, shallots, and a pinch of salt. Sauté for 1 to 2 minutes or until fragrant.
- Add the Korean chili pepper flakes and Korean chili paste. Sauté for 1 minute. Add the tomato paste and sauté for 1 to 2 minutes or until the raw flavor cooks off. Pour in the vodka and deglaze the pan for 1 minute. Add the heavy cream, stir, and simmer for 1 to 2 minutes.
- Add the drained pasta and toss for 1 minute. Reduce the heat to low. Add the butter and gently stir until the butter is completely melted and thoroughly combined.
- Add about 1/2 cup (120ml) of the reserved pasta water and 1 cup of freshly grated Parmigiano-Reggiano. Gently toss for 1 minute or until the sauce is fully emulsified. Turn off the heat and taste for seasoning, adding salt if needed. Divide into serving bowls and top with more Parmigiano-Reggiano, black pepper, and sliced green onions (if using). Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- If you don’t have vodka, you can substitute it with white wine. For an alcohol-free version, use chicken stock instead.
Nutrition information is automatically calculated, so should only be used as an approximation.
