Gochujang Vodka Pasta

Updated at: Fri, 22 Nov 2024 08:31:59 GMT

Step 1

Cook the pasta in a large pot of boiling salted water until al dente. I add the cooked pasta directly into the sauce so time up this step accordingly with the sauce. Make sure to reserve about a cup of pasta water.

Step 2

Melt 2 tbsps of butter over medium heat in a large high-rimmed sauté pan or pot. Add shallots and cook for about 3-5 minutes, stirring often. Add garlic and cook another minute, stirring often.

Step 3

Add tomato paste, gochujang, and red pepper flakes. Combine with the shallots and garlic. Cook for 5 minutes or until dark red in color and well caramelized.

Step 4

Pour in the vodka and scrape the bottom of the pan with a wooden spoon. Cook for a few minutes until most of the liquid is absorbed.

Step 5

Turn the heat to low and pour in the heavy cream. Stir until well combined. Add the freshly grated parmesan cheese and stir until well combined and melted. Add the cooked pasta directly into the sauce along with the remaining 2 tbsps of butter. Toss everything together well and add pasta water as needed until the sauce reaches your desired consistency.

Step 6

Serve immediately with additional parmesan cheese as desired.

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