Dinner

Spicy Creamy Gochujang Butter Pasta Recipe

ByEthan Lark April 11, 2026April 11, 2026

Introduction

This Spicy Creamy Gochujang Butter Pasta combines the rich, smooth flavors of butter and cream with the bold heat of Korean gochujang chili paste. It’s a quick, comforting dish perfect for those who love a little kick in their pasta meals.

A white bowl filled with penne pasta coated in a rich orange-red sauce forms the base layer. The pasta is sprinkled evenly with finely grated white cheese. On top, whole fresh green basil leaves are scattered for a pop of color and texture. The bowl is placed on a white marbled surface, with some cheese crumbs and basil leaves scattered around. Nearby, there is a piece of light-colored bread and two glasses of white wine, all adding to the rustic setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons salted butter
4 cloves garlic, chopped
1 teaspoon dried oregano
3-4 tablespoons gochujang chili paste (or Calabrian chili oil)
Salt and black pepper, to taste
1/2 cup heavy cream
1 pound short cut pasta
3/4 cup grated Parmesan
1 cup fresh basil, chopped
Chili flakes, for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving 3/4 cup of the pasta water before draining.
Step 2: Melt the butter with the chopped garlic and dried oregano in a Dutch oven or large skillet over medium heat. Cook for 1–2 minutes until fragrant.
Step 3: Stir in the gochujang chili paste. Reduce the heat to low and carefully mix in the heavy cream. Season with salt and black pepper. Let the sauce gently simmer until steaming.
Step 4: Add the drained pasta to the sauce along with a splash of the reserved pasta water. Toss well to coat the pasta evenly, adding more pasta water as needed to achieve a creamy sauce consistency.
Step 5: Remove from heat and stir in the grated Parmesan until melted and creamy. Fold in the chopped fresh basil. Serve immediately, topped with extra basil, Parmesan, and a sprinkle of chili flakes if desired.

Tips & Variations

Use Calabrian chili oil if you prefer a milder, aromatic heat instead of gochujang.
Swap out short cut pasta for spaghetti or fettuccine for a different texture experience.
Add sautéed mushrooms or grilled chicken for extra protein and depth.
For a vegan version, substitute butter with plant-based margarine, use coconut cream instead of heavy cream, and nutritional yeast in place of Parmesan.
Adjust the spice level by adding more or less gochujang or chili flakes according to your taste.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of cream or pasta water to loosen the sauce and maintain creaminess.

How to Serve

A white bowl full of penne pasta coated in a smooth orange-red sauce fills the frame, topped with bright green fresh basil leaves scattered across. The pasta is lightly sprinkled with white grated cheese and small black pepper specks, adding texture to the dish. Around the bowl, there are bits of grated cheese on the white marbled surface, alongside a piece of light beige bread and two glasses filled with a pale yellow liquid. The overall scene shows a rustic and fresh feel with natural lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, this sauce pairs well with many pasta shapes. While short cut pasta works best to hold the sauce, spaghetti, penne, or fettuccine will also work nicely.

What can I substitute if I don’t have gochujang?

If gochujang is unavailable, Calabrian chili oil is a good substitute to add heat and flavor. Alternatively, use a mix of chili paste and a touch of miso or soy sauce to mimic the depth of gochujang.