Name: Gochujang Pasta
Ingredients: 8 oz dried rigatoni pasta rigatoni, fusilli, spaghetti etc.; 6 cloves garlic minced; 1 medium shallot diced; 3 tablespoon unsalted butter; 2 ½ tablespoons gochujang; 1 ¼ cup heavy cream; 1 tablespoon oyster sauce; ⅓ cup parmesan cheese about 25 g freshly grated; ½ cup pasta water or more as needed; Parmesan cheese freshly grated; Chives chopped

Ingredients

8 oz dried rigatoni pasta rigatoni, fusilli, spaghetti etc.
6 cloves garlic minced
1 medium shallot diced
3 tablespoon unsalted butter
2 ½ tablespoons gochujang
1 ¼ cup heavy cream
1 tablespoon oyster sauce
⅓ cup parmesan cheese about 25 g freshly grated
½ cup pasta water or more as needed

Garnish

Parmesan cheese freshly grated
Chives chopped

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Instructions

Cook the pasta. Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente according to the package instructions, reserving 1/2 cup of pasta water.
Sauté the shallots and garlic. In a large skillet, melt the butter over medium-low heat. Add the minced garlic and diced shallots, and sauté until fragrant and lightly browned, about 2 minutes.
Add gochujang. Stir in the gochujang and cook for about 2 minutes. This will mellow out the heat from the spice.
Add heavy cream and oyster sauce. Pour in the heavy cream and oyster sauce. Mix to combine and cook until the sauce thickens, about 4-5 minutes.
Add the pasta. Then, add the pasta and mix until combined. Incorporate the parmesan cheese and the reserved pasta water, mixing until the sauce reaches a creamy consistency. Cook for an additional 1-2 minutes until everything is incorporated.
Serve. Top with chopped chives and more freshly shredded parmesan cheese, and enjoy!