Gochujang Butter Pasta

Ingredients

• 1 yellow onion (large, thinly sliced)
• 8 cloves garlic (minced)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp paprika
• 2 tbsp honey
• 3 tbsp gochujang paste
• 0.5 cup Parmesan cheese (fresh, grated)
• 8 oz pasta (of your choice)
• 1 cup heavy cream or coconut milk (Use either heavy cream or coconut milk; room temperature)
• 2 tbsp butter
• 1 tbsp olive oil
• 0.5 cup pasta water (reserved; starchy cooking water)
• fresh chives (for garnish)
• chili crisp (optional, for garnish; source instructions also call this chili oil)

Steps

1. 1

   Slice the onion thinly, mince the garlic, and measure out the salt, pepper, oregano, garlic powder, and paprika. Bring the heavy cream or coconut milk to room temperature.

2. 2

   In a large skillet over medium heat, melt the butter together with the olive oil.

3. 3

   Add the sliced onion. Cook slowly, stirring occasionally, for about 15–20 minutes, until deeply golden and caramelized.

4. 4

   While the onions cook, bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain it, reserving 1/2 cup of the starchy pasta water.

5. 5

   When the onions are jammy, add the minced garlic, salt, pepper, oregano, garlic powder, and paprika. Stir and cook for about 2 minutes, until fragrant.

6. 6

   Add the gochujang paste and cook for 1 minute, stirring so it melts into the onion mixture.

7. 7

   Slowly pour in the room-temperature heavy cream or coconut milk. Simmer gently for 3–4 minutes, until the sauce is slightly thickened and silky.

8. 8

   Stir in the honey and grated Parmesan. Mix until the cheese melts and the sauce is glossy and smooth.

9. 9

   Add the cooked pasta directly to the sauce and toss until fully coated.

10. 10

    Add reserved pasta water as needed to loosen the sauce. The finished sauce should be rich and velvety rather than heavy or clumpy.

11. 11

    Garnish with fresh chives, extra Parmesan if desired, and an optional drizzle of chili crisp or chili oil.

Notes

The source suggests serving the pasta with chicken, shrimp, or tofu. The exact amount of chives, optional chili crisp, and extra Parmesan is not specified. The source lists chili crisp in the ingredients but calls it chili oil in the final instruction.

Nutrition per serving

• main
• pasta
• vegetarian
• comfort food
• spicy
• stovetop
• East Asian-inspired