Spicy Gochujang Pasta Recipe
That world-famous spicy vodka pasta rigatoni from that restaurant you can't get a reservation meets the deep, umami of the Korean kitchen in this Spicy Gochujang Pasta that you can make at home.
Servings: 4 servings
Ingredients
- 12-16 ounces cavatappi pasta or other short, textured pasta like rigatoni or fusilli
- 2 tablespoons avocado oil
- 1 shallot or ½ red onion halved, thinly sliced
- ½ teaspoon sea salt plus more to taste
- 4 garlic cloves finely minced
- 4 tablespoons gochujang
- 1¾ cups canned tomatoes or 1 14.5-oz can
- ¼ cup vodka divided
- ½ cup silken tofu blended, or soy milk
- 2 stalks green onions thicly sliced
- ½ cup grated parmesan cheese optional for topping at end
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook according to package instructions. Before draining, save 1 cup of the pasta cooking water. Drain the pasta; do not rinse.
- While the pasta is cooking, heat 2 tablespoons avocado oil in a large pan over medium heat. Add finely chopped shallots and cook until cooked through, about 5 minutes.
- Add 4 minced garlic cloves to the pan and cook until barely starting brown, making sure the garlic doesn't burn, about 1 minute. Add 4 tablespoons gochujang and cook for about 30 seconds until fragrant. Add the canned tomatoes and ¼ cup of vodka, bring up to a boil while stirring, then reduce heat. Stir in ½ cup blended silken tofu and simmer until heated through. Turn the heat all the way down to low to keep the sauce warm while the pasta finishes cooking.
- Add drained pasta to the warm sauce in the pan. Stir to combine, and add reserved pasta cooking water a little at a time to thin the sauce to fully coat the pasta.
- Divide pasta among 4 bowls. Garnish with sliced green onions and grated parmesan cheese is using.
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