Gochujang Creamy Garlic Pasta

🔥 Prep

• Measure out 250 g rigatoni pasta and set aside.
• Measure 2000 ml water in a kettle or pot for boiling the pasta.
• Mince 4 cloves of garlic.
• Dice 0.5 pcs yellow onion (about ½ cup).
• Slice 2 pcs green onions thinly, reserving some for garnish.
• Grate 40 g Parmesan cheese.
• Measure 2 tbsp gochujang paste into a small bowl.
• Measure 150 ml heavy cream.
• Measure 25 g butter and 15 ml olive oil.
• Measure 1 tsp salt and 0.5 tsp black pepper.

🔥 Cook

• 1. Bring the 2000 ml water to a boil over high heat, add a pinch of salt, then cook the 250 g rigatoni pasta for 10‑12 minutes or until al dente; reserve ½ cup pasta water, then drain.
• 2. While the pasta cooks, heat 15 ml olive oil and 25 g butter in a large skillet over medium heat until melted and shimmering.
• 3. Add the diced yellow onion and sauté for 3‑4 minutes until translucent.
• 4. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
• 5. Stir in the 2 tbsp gochujang paste and cook for 1 minute to develop flavor.
• 6. Reduce heat to medium-low and pour in the 150 ml heavy cream, stirring continuously.
• 7. Simmer the sauce for 4‑5 minutes until slightly thickened, adding a splash of the reserved pasta water if needed to reach a silky consistency.
• 8. Add the cooked rigatoni to the skillet, tossing to coat evenly; cook for 1‑2 minutes over low heat to let the pasta absorb the sauce.
• 9. Stir in the grated 40 g Parmesan cheese, 1 tsp salt, and 0.5 tsp black pepper; toss until cheese melts and sauce is glossy.
• 10. Remove from heat, sprinkle sliced green onions over the top, and give a final quick toss.

🔥 Serve

• Divide the pasta among warm bowls or plates.
• Garnish with extra sliced green onions and an additional sprinkle of Parmesan if desired.
• Serve immediately with a side of steamed bok choy or a simple cucumber salad for freshness.
• Enjoy while hot, optionally paired with a chilled Korean barley tea or sparkling water.