Creamy Mezcal Gochujang Pasta

Let me tell you, I made this pasta last December… and yep, it still slaps this December too. It’s warm, creamy, smoky, and just a little spicy – kind of like if pasta alla vodka went on vacation to Korea and brought mezcal along for the ride. The gochujang gives it that signature kick, while the mezcal adds a mellow, smoky depth that makes you keep going back for “just one more bite.” Cozy, bold, and rich? Say less. Let’s make it.

Method

1. Boil Your Pasta

Start by filling a large pot with water and bring it to a rolling boil. Once it’s boiling, add a generous pinch of salt this flavors the pasta from the inside out. Drop in your pasta (I used XL fusilli, which holds sauce beautifully), and cook it according to the package instructions until al dente. Before you drain it, make sure to scoop out about ½ cup of pasta water and set it aside. This starchy water is like liquid gold it helps the sauce stick to the pasta later and makes everything extra silky. Drain the pasta and set it aside while you prepare the sauce.

2. Sauté the Base

In a large skillet or sauté pan, add the butter and olive oil and set the heat to medium-low. Once the butter melts and the oil is shimmering slightly, add the diced shallot and minced garlic. Cook this aromatic combo for about 2 to 3 minutes, stirring often to keep the garlic from browning. You want the shallots to turn soft and translucent and the garlic to smell fragrant. This step builds the savory backbone of the sauce.

3. Add the Smoky Magic

Now comes the fun part  mezcal. Pour in the ⅓ cup of mezcal and let it simmer for about 2 to 3 minutes. You’ll see the liquid reduce a bit, and that’s good it means the alcohol is cooking off. Give it a gentle stir and take a quick step back when you first add it, since the steam can carry some strong vapors. Once the sharp alcohol smell fades, you’re left with a mellow, smoky flavor that adds serious depth.

4. Spice and Simmer

Next, stir in the gochujang and the can of crushed tomatoes. The gochujang will melt into the tomato base and create a rich, bold sauce with a little heat and a lot of umami. Mix well until everything is evenly combined. Reduce the heat to low and let it all simmer gently for about 15 minutes. This is where the sauce thickens and the flavors really come together so don’t rush it.

5. Make It Creamy

After the sauce has had time to simmer, it’s time to add the creamy elements. Stir in the heavy cream, parmesan cheese, dried oregano, black pepper, and a pinch of salt. The cream lightens the acidity of the tomatoes and balances out the heat from the gochujang, while the parmesan adds a salty, cheesy richness. Stir continuously until everything is smooth, melty, and smells incredible.

6. Mix in the Pasta

Finally, add your cooked pasta right into the pan with the sauce. Toss it gently with a spatula or tongs to coat every piece with the creamy, spicy, smoky mixture. If the sauce feels too thick or sticky, drizzle in a bit of that reserved pasta water a little at a time until it loosens up to your liking. You want the sauce to be glossy and cling to the pasta without being too soupy.

7. Serve

Once everything is mixed and beautifully coated, it’s time to serve. Spoon the pasta into bowls while it’s hot, and if you’re feeling fancy, sprinkle on some extra parmesan or a pinch of red pepper flakes for even more flavor. Now dig in you’ve earned it.

Necessary Tools

• Large pot (for boiling pasta)
• Strainer or colander
• Large skillet or sauté pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Grater (for parmesan)
• Knife and cutting board

Serving Suggestions

• Top with extra parmesan and red pepper flakes if you like it spicier.
• Serve with a crunchy green salad or roasted broccoli on the side.
• A hunk of toasted sourdough or garlic bread wouldn’t hurt.

Fun Fact

Gochujang is a Korean chili paste made from fermented soybeans, rice, and red chili flakes. It’s spicy, a little sweet, and totally unique. It’s been used in Korean kitchens for hundreds of years, but it’s finally having its big global moment – and we love to see it.

Conclusion 

This creamy mezcal gochujang pasta is everything spicy, smoky, rich, and cozy. It’s the kind of dish that feels fancy but comes together easily in one pan. Whether you’re curled up in a blanket or having friends over for dinner, this pasta hits every single time. Try it once, and I promise it’ll become a winter go-to.