Giant Fusilli Pasta With Creamy Gochujang Sauce
This giant fusilli pasta dish by @mymanabites is fun to eat and packed with flavor. The creamy gochujang sauce offers a delightful blend of spicy, savory, and slightly sweet notes. Topped with chives, furikake, and spicy mayo, this pasta is a comforting yet exciting meal.
Instructions
- 1
In a large pot of boiling water, cook the giant fusilli (colonne pompeii) until al dente, about 10 minutes. Reserve 1½ cups of pasta water, then drain the pasta.
- 2
Meanwhile, in a large pan over medium heat, heat the olive oil. Add chili flakes and garlic, cooking for about 2 minutes while stirring frequently.
- 3
Add the gochujang paste to the pan and cook, stirring frequently, until the paste darkens, about 3 minutes.
- 4
Add the reserved pasta water to the pan to deglaze, stirring to incorporate. Add 1 cup of heavy cream and Parmesan cheese, stirring to combine. If the sauce seems too thick, add more pasta water as needed.
- 5
Turn off the heat and add the cooked pasta to the pan, tossing to evenly coat the pasta with the sauce.
- 6
Serve the pasta with extra Parmesan on top. Garnish with fresh chives, furikake, and a drizzle of spicy mayo.
- 7
Enjoy!
Recipe from tasty.co
Comments
Ingredients delivered in ~45 min
via Instacart from 1,400+ stores
Ingredients (12)
- •3 servings giant Fusilli pasta, about 10 noodles
- •2 tablespoons olive oil
- •1 teaspoon chili flakes
- •3 garlic cloves, minced
- •3 tablespoons gochujang (Korean red pepper paste)
- •¾ cup reserved pasta water
- •1 cup heavy cream
- •½ cup grated parmesan cheese, plus more for garnish
- •salt, to taste
- •fresh chive, for garnish
- •furikake, for garnish
- •spicy mayonnaise, for garnish