Ingredients
Scale
- 8 oz dried rigatoni pasta rigatoni, fusilli, spaghetti etc.
- 6 cloves garlic minced
- 1 medium shallot diced
- 3 tablespoon unsalted butter
- 2 ½ tablespoons gochujang
- 1 ¼ cup heavy cream
- 1 tablespoon oyster sauce
- ⅓ cup parmesan cheese about 25 g freshly grated
- ½ cup pasta water or more as needed
Garnish
- Parmesan cheese freshly grated
- Chives chopped
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente according to the package instructions, reserving 1/2 cup of pasta water.
- Sauté the shallots and garlic. In a large skillet, melt the butter over medium-low heat. Add the minced garlic and diced shallots, and sauté until fragrant and lightly browned, about 2 minutes.
- Add gochujang. Stir in the gochujang and cook for about 2 minutes. This will mellow out the heat from the spice.
- Add heavy cream and oyster sauce. Pour in the heavy cream and oyster sauce. Mix to combine and cook until the sauce thickens, about 4-5 minutes.
- Add the pasta. Then, add the pasta and mix until combined. Incorporate the parmesan cheese and the reserved pasta water, mixing until the sauce reaches a creamy consistency. Cook for an additional 1-2 minutes until everything is incorporated.
- Serve. Top with chopped chives and more freshly shredded parmesan cheese, and enjoy!