3 cloves garlic, minced Quarter of a white onion, minced 3 – 4 tablespoons gochujang (how much spice do you want?) 1 1/3 cup heavy cream Pasta water (as needed) Salt Pepper Gochugaru (to taste) Half cup grated parmesan 2 to 3 tbsp chopped basil (to taste) 2 tbsp butter Olive 1 tbsp olive oil.
Sauté minced garlic and onion in butter and olive oil until just beginning to brown. Add gochujang and sauté 2 to 3 minutes. Add salt, pepper, and heavy cream. Stir to combine and simmer for a few minutes. Taste for seasoning, adjust. Can add gochugaru at this stage. Add basil and parmesan and stir. Add al dente pasta and splash of pasta water. Stir vigorously. Cook over medium heat until excess water has evaporated and pasta is done to your liking.
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For the sauce –
3 cloves garlic, minced
Quarter of a white onion, minced
3 – 4 tablespoons gochujang (how much spice do you want?)
1 1/3 cup heavy cream
Pasta water (as needed)
Salt
Pepper
Gochugaru (to taste)
Half cup grated parmesan
2 to 3 tbsp chopped basil (to taste)
2 tbsp butter
Olive
1 tbsp olive oil.
Sauté minced garlic and onion in butter and olive oil until just beginning to brown. Add gochujang and sauté 2 to 3 minutes. Add salt, pepper, and heavy cream. Stir to combine and simmer for a few minutes. Taste for seasoning, adjust. Can add gochugaru at this stage. Add basil and parmesan and stir. Add al dente pasta and splash of pasta water. Stir vigorously. Cook over medium heat until excess water has evaporated and pasta is done to your liking.
Serve with more basil and cheese.
Oh man that looks so good
Gochujang is spicy right?