If you are tired of the same old marinara or alfredo, this 15-minute Creamy Gochujang Pasta is the ultimate flavor upgrade your weeknight routine needs. It is the perfect marriage of silky Italian comfort and bold Korean spice. The heat from the gochujang is beautifully mellowed by the heavy cream and salty parmesan, creating a sauce that is addictive, vibrant, and incredibly satisfying.

Ingredients

• 8 oz spaghetti or rigatoni
• 2 tbsp gochujang (Korean chili paste)
• 1 cup heavy cream
• 3 cloves garlic, minced
• 1 small shallot, finely diced
• 1/2 cup grated parmesan cheese
• 1 tbsp unsalted butter
• 1 cup fresh baby spinach
• Toasted sesame seeds and scallions for garnish

Instructions

1. Boil pasta in salted water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Sauté garlic and shallots for 2 minutes until fragrant and translucent.
3. Stir in the gochujang paste, breaking it up with your spatula, then pour in the heavy cream. Whisk until smooth and bubbling.
4. Add the cooked pasta and baby spinach to the sauce. Toss well until the spinach wilts and the pasta is glossy. If the sauce is too thick, add a splash of reserved pasta water.
5. Stir in the parmesan cheese until melted. Serve immediately with a sprinkle of sesame seeds and fresh scallions.