Empty My Fridge
Giant Fusilli Gochujang Pasta
Ingredients
- Fusilli3
- Olive oil2 tbsp
- Chili flake · flakes1 tsp
- Garlic · minced3
- Gochujang paste3 tbsp
- Heavy cream1 cup
- Parmesan cheese · grated½ cups
- Saltto taste
- Chive · for garnish
- Furikake · for garnish
- Spicy mayonnaise · for garnish
Instructions
- Cook the giant fusilli in a large pot of boiling water until al dente, about 10 minutes. Reserve 1½ cups of pasta water, then drain.
- In a large pan over medium heat, warm the olive oil. Add the chili flakes and garlic and cook for about 2 minutes, stirring often.
- Add the gochujang paste and cook, stirring often, until it darkens, about 3 minutes.
- Pour the reserved pasta water into the pan to deglaze, stirring well. Add the heavy cream and Parmesan and stir to combine. Add more pasta water if the sauce is too thick.
- Turn off the heat, add the drained pasta and toss to coat evenly in the sauce.
- Serve topped with extra Parmesan, chives, furikake and a drizzle of spicy mayo.
Summarized from Tasty's video. Watch it for the details.
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