Gochujang rosé pasta is a little twist on the much loved combination of tomato paste and cream.
This week we were reminded that it's been three years since COVID was announced as a pandemic. The internet has been remembering the weird time that was lockdown, where were all stuck inside, work and free time blending into one. In the food world, we made dalgona coffees, sourdough loaves and vodka pasta, which saw a renewed surge in popularity after Gigi Hadid posted her version of the recipe in March 2020. A lot more people became aware of the deliciousness that is a tomato and cream sauce. Sometimes referred to as a pink or rosé sauce.
In my opinion, when it comes to pasta, there's always room for innovation. Enter Gochujang Rosé Pasta, a fusion that takes inspiration from the classic vodka pasta but adds a spicy Korean twist. This dish marries the rich, creamy goodness of a traditional rosé sauce with the bold flavours of gochujang.
Italian American cuisine
To truly appreciate the uniqueness of Gochujang Rosé Pasta, let's first delve into the origins of its predecessor, Penne alla Vodka. This iconic dish has its roots in Italian-American cuisine, believed to have emerged in the mid-20th century. As the story goes, a clever bartender in New York City decided to add a splash of vodka to a tomato and cream sauce, resulting in the decadent and slightly boozy concoction we now know and love.
Over the years, Penne alla Vodka has become a staple in many households, cherished for its velvety texture and the way the vodka enhances the overall flavour profile. Its popularity has paved the way for creative variations.
A fusion of east and west
Now, let's explore Gochujang Rosé Pasta. This dish seamlessly blends the Italian-American classic with the bold and spicy notes of gochujang, a fermented chilli paste from Korea. The result is a harmonious symphony of flavours that will elevate your pasta experience to new heights.
Gochujang
To fully appreciate the uniqueness of gochujang, it's essential to understand its role in Korean cuisine. Gochujang is a staple condiment made from fermented soybeans, glutinous rice, red chilli peppers, and salt. The fermentation process imparts a deep umami flavor, and the heat from the chilli adds a spicy kick. In Korean kitchens, gochujang is used as a versatile ingredient in a wide array of dishes, from stews and marinades to dipping sauces. Its popularity in Korea is unparalleled, and its rich, complex taste has led to its widespread use not only in traditional recipes but also in modern, inventive creations.
Rosé pasta sauce
As the pasta cooks to al dente perfection, the gochujang rosé sauce coats each piece of pasta. The creamy texture, coupled with the spicy undertones, creates a fantastic contrast that will leave your taste buds tingling. The gochujang, with its distinctive blend of sweet, savoury, and spicy notes, elevates the dish to a new level. Its popularity in Korea has transcended borders, making it a sought-after ingredient in kitchens around the world. So, whether you're a seasoned gochujang enthusiast or a newcomer to its bold flavors, Gochujang Rosé Pasta is a delicious introduction to the versatility and excitement this Korean chilli paste brings to the culinary table.
Ingredients
- Pasta
- Olive oil
- Garlic
- Gochujang
- Cream
- Soy sauce
- Parmigiano reggiano
- Chives
See recipe card below for quantities.
Variations
Here are a few swaps and changes you can make to suit any dietary or taste preferences:
- Adding a protein: similar to that of Toowoomba pasta, prawns and/or bacon would be a welcome addition to this dish.
- Cheese: I regularly swap parmigiano reggiano for grana padano or pecorino romano, pending availability. Any of these cheese will work with this pasta.
- Gochujang: if the spice level is too much, swap half the chilli paste for regular tomato paste.
Equipment
- Chopping board
- Knife
- Saucepan
- Fry pan
- Spatula
- Microplane
- Slotted spoon
- Serving bowls
Watch the video for this recipe here. If you make this one, don't forget to tag me on Instagram or TikTok. Nothing makes me happier!
Gochujang rosé pasta
Ingredients
- 160 g pasta I used cassarecci
- 20 mL olive oil
- 2 cloves garlic minced
- 2 tablespoon gochujang
- 125 mL cream
- 10 mL soy sauce
- 62.5 mL grated parmigiano reggiano plus extra to serve
- Chopped chives to serve
Instructions
- Cook pasta according to package instructions. Begin your sauce when your pasta is about halfway through cooking.
- Heat oil in a pan over medium heat. Add garlic and sauté for two minutes, until soft and fragrant.
- Add gochujang and cook for a further two minutes, or until the paste begins to deepen in colour.
- Pour in cream and soy sauce. Stir into the chilli paste.
- Once pasta is al dente, scoop using a slotted spoon straight into your pasta sauce, along with about one third of a cup of starchy pasta water. Stir well, creating a silky red sauce. Sprinkle over cheese and stir through.
- Divide among two bowls and top with extra grated parmigiano reggiano and chopped chives.
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