One pan · 15 minutes · mild on purpose
Gochujang Rose Pasta
Gochujang toasted in browned butter, then heavy cream reduced until it turns from white through pink to orange.
| Get the pasta water on before you start the pan | ||||||||
| 1 shallot — diced | sweatuntil butter browns | toast gochujangspread it · 20 sec | cream, reducewhite → pink → orange | water + butter+ broccoli | finish in saucelast bit of cooking | grate inparmesan · mozzarella | topmozzarella · onion | |
| garlic — minced | ||||||||
| butter — for the pan | ||||||||
| 2 1/2 Tbs gochujang — mild · easy to add more later | ||||||||
| 1 container heavy cream — about a cup | ||||||||
| pasta — whatever shape you have | boil pastawhile it reduces | |||||||
| broccoli florets — optional · chopped | ||||||||
| pasta water — reserved, a few splashes | ||||||||
| butter — another knob, at the end | ||||||||
| parmesan — grated in | ||||||||
| mozzarella — grated in, plus more to top | ||||||||
| green onion — to top | ||||||||
Notes
The sauce will break
That's expected. It goes white, then pink, then orange as it reduces. The orange is where you want it.
No extra salt
Between the pasta water and the gochujang there's enough. Taste before reaching for any.
Heat is optional
White pepper, gochugaru, or red chili flakes all work if you want more. This version stays mild on purpose.
Other directions
Kept Italian here with parmesan and mozzarella, but kimchi and other Korean additions would be really good too.
Fifteen minutes
Start to finish. The sauce comes together in about the time the pasta takes.
One pan, two to four people
It stretches depending on appetite, and most of the amounts are by eye anyway, so there's nothing to scale. Make a second pan rather than doubling this one.