Creamy Spicy Gochujang Vodka Noodles are an easy, versatile weeknight dinner. This Asian twist on traditional vodka sauce has the perfect balance of sweet and spicy, creamy and cheesy. Gochujang paste plays the starring role in this incredibly easy pasta recipe.
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Traditional Italian vodka sauce is one of my favorite sauces to make, second to alfredo sauce. When developing this recipe, I wanted to add some heat and sweetness to the vodka sauce and immediately, gochujang paste came to mind. It’s a perfect balance of sweet and savory with a kick of heat and a similar consistency to tomato paste.
Gochujang paste, also known as Korean hot pepper paste, is made from fermented soybeans, red chile peppers, glutinous rice and salt. I have a huge tub of gochujang paste in my refrigerator that I use instead of tomato paste when a recipe calls for it. It’s so versatile and tastes amazing in this Asian inspired vodka sauce!
Ingredients for Creamy Spicy Gochujang Vodka Noodles
This recipe is perfect for weeknight dinner when you want something easy but packed full of flavor. The ingredients for this vodka sauce are very similar to a traditional vodka sauce with the exception of gochujang paste, which adds a unique sweet and spicy flavor to the dish.
- dried spaghetti pasta – or any noodles of your choice.
- unsalted butter
- shallots
- garlic cloves
- tomato paste
- gochujang paste – some supermarkets carry gochujang paste, but if you can’t find it there, a local Asian supermarket will definitely have it. If you don’t have access to an Asian supermarket, you can buy gochujang paste online using this link.
- vegetable broth
- vodka
- heavy cream
- Parmesan cheese
- sesame seeds – optional garnish.
- crushed red pepper flakes – optional garnish.
- scallions – optional garnish.
Here’s what else you’ll need:
- cutting board and knife
- large pot
- large skillet
- stirring spoon
- whisk
- tongs
- strainer
- measuring cups and spoons
How to Make Creamy Spicy Gochujang Vodka Noodles
You can have this entire meal ready to eat in just over 30 minutes! Get the pasta going first while prepping ingredients and making the sauce. By the time the pasta is done cooking, the sauce should be ready and all you have to do is toss and enjoy! I will typically serve this pasta with a protein like Sesame Apple Cider Pork Meatballs if I have the time.
- Add pasta to boiling water and cook until al dente, reserving 1/2 cup of pasta water before straining noodles.
- Cook shallots in melted butter until translucent and soft.
- Add garlic and cook until fragrant. Next, add the tomato paste and gochujang paste, then whisk in the broth and vodka.
- Cook until some of the liquid has been evaporated. Pour cream into the sauce and let simmer, whisking occasionally until the sauce has thickened.
- Pour the cooked noodles into the skillet with Parmesan cheese and toss until the noodles are well coated in sauce. Add pasta water if sauce is too thick. Serve with a sprinkle of sesame seeds and crushed red pepper flakes.
More Pasta Recipes
- Creamy Lemony Orzo with Grilled Corn and Asparagus
- Crispy Gnocchi with Pesto
- Sweet Potato Gnocchi with Bacon and Sage
- Maple Stout Beef Ragu
- Weeknight Bolognese
Please let me know how your Creamy Spicy Gochujang Vodka Noodles turn out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Creamy Spicy Gochujang Vodka Noodles
AuthorLeandra BuchinCategory10 Ingredients or Less, Mains, Nut-Free, Pasta, VegetarianDifficultyBeginnerCreamy Spicy Gochujang Vodka Noodles are an easy, versatile weeknight dinner. This Asian twist on traditional vodka sauce has the perfect balance of sweet and spicy, creamy and cheesy. Gochujang paste plays the starring role in this incredibly easy pasta recipe.
Fill a large pot 1-inch from the top with water. Generously season with salt then drizzle with olive oil (this will help the noodles to not stick). Bring water to a boil and cook noodles according to package instructions to al dente. Reserve 1/2 cup of pasta water before straining noodles.
While the noodles are cooking, make the sauce: Heat a large skillet over medium heat. Add the butter along with a drizzle of olive oil. Once butter is melted, add the shallots and cook until translucent, about 8 minutes.
Add the garlic and cook, stirring often, for about 3 minutes or when the garlic becomes fragrant. Next, add the tomato paste and gochujang paste, then whisk in the broth and vodka. Continue whisking until both pastes have been dissolved.
Let cook for about 5 minutes, or when some of the liquid has been evaporated. Pour the cream into the sauce and let simmer on medium-low heat, whisking occasionally for about 5 minutes. Reduce heat to low once the sauce has thickened.
Pour the cooked noodles into the skillet along with the Parmesan cheese and toss using tongs until the noodles are well coated in sauce. Add pasta water if sauce is too thick. Serve with a sprinkle of sesame seeds and crushed red pepper flakes if desired. Enjoy!
Ingredients
Directions
Fill a large pot 1-inch from the top with water. Generously season with salt then drizzle with olive oil (this will help the noodles to not stick). Bring water to a boil and cook noodles according to package instructions to al dente. Reserve 1/2 cup of pasta water before straining noodles.
While the noodles are cooking, make the sauce: Heat a large skillet over medium heat. Add the butter along with a drizzle of olive oil. Once butter is melted, add the shallots and cook until translucent, about 8 minutes.
Add the garlic and cook, stirring often, for about 3 minutes or when the garlic becomes fragrant. Next, add the tomato paste and gochujang paste, then whisk in the broth and vodka. Continue whisking until both pastes have been dissolved.
Let cook for about 5 minutes, or when some of the liquid has been evaporated. Pour the cream into the sauce and let simmer on medium-low heat, whisking occasionally for about 5 minutes. Reduce heat to low once the sauce has thickened.
Pour the cooked noodles into the skillet along with the Parmesan cheese and toss using tongs until the noodles are well coated in sauce. Add pasta water if sauce is too thick. Serve with a sprinkle of sesame seeds and crushed red pepper flakes if desired. Enjoy!
Notes
Notes
RECOMMENDATIONS: Some supermarkets carry gochujang paste, but if you can’t find it there, a local Asian supermarket will definitely have it. If you don’t have access to an Asian supermarket, you can buy gochujang paste online using this link.
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