Creamy Gochujang And Mezcal Pasta

Okay, hear me out: what if pasta alla vodka got a smoky, spicy makeover? That’s exactly what this creamy gochujang and mezcal pasta is. Instead of vodka, we’re using mezcal hello, smoky depth. Instead of plain tomato sauce, we’re adding gochujang, that sweet and spicy Korean chili paste that makes everything taste better. Toss in some heavy cream, parmesan, and big, curly fusilli, and you’ve got a comfort meal with a serious twist.

Perfect for date nights, cozy dinners, or just treating yourself to something bold and different.

Method

1. Boil Your Pasta

Start by bringing a large pot of salted water to a boil. Once the water is bubbling, add in your pasta I love using XXL fusilli because those big, curly shapes soak up the creamy sauce like a dream. Cook the pasta according to the package instructions until it’s al dente. Just before draining, scoop out about a cup of the pasta water and set it aside. This starchy water will come in handy later to help loosen the sauce if it thickens too much. Drain the pasta and set it aside while you move on to the sauce.

2. Sauté the Flavor Base

In a large sauté pan or deep skillet, melt 1 tablespoon of butter along with 2 tablespoons of olive oil over medium-low heat. Once the butter is fully melted and the oil is shimmering slightly, add in your diced shallot and minced garlic. Stir everything gently and let it cook for 2 to 3 minutes until the shallot turns translucent and the garlic becomes fragrant. This step builds the foundation of flavor and should be done slowly so the garlic doesn’t burn.

3. Add the Mezcal

Once the aromatics are soft and golden, pour in 1/3 cup of mezcal. Let it simmer for about 2 to 3 minutes to allow the alcohol to cook off. You’ll notice the sauce will start to smell a little smoky and earthy; that’s the mezcal doing its thing. Stir occasionally to keep anything from sticking, and let the flavors deepen just enough to complement the spice that’s coming next.

4. Spice It Up

Now it’s time to add the real kick of gochujang. Stir in 2 tablespoons of gochujang along with a 15-oz can of crushed tomatoes. Mix until the gochujang melts into the tomato base and everything is fully blended. Bring the mixture to a gentle simmer and let it bubble away for about 15 minutes. This is where the sauce thickens and all those flavors, sweet, spicy, smok,y start to come together. Stir occasionally to prevent the bottom from burning, especially as the sauce reduces.

5. Make It Creamy

After the sauce has had time to simmer and develop, reduce the heat to low and pour in 1/2 cup of heavy cream. Stir slowly and steadily as the cream blends into the tomato mixture, turning everything a beautiful rosy red. Next, sprinkle in 1/2 teaspoon of dried oregano, 1/4 teaspoon of black pepper, and 1/4 cup of Parmesan cheese. Stir until the cheese melts completely and the sauce becomes rich and velvety. The cream smooths out the acidity from the tomatoes and heat from the gochujang, while the parmesan adds a salty, nutty finish.

6. Combine Pasta and Sauce

Now grab your cooked pasta and add it straight into the sauce. Toss everything together gently but thoroughly, making sure each noodle gets coated in that luscious, creamy goodness. If the sauce feels a bit too thick, this is the moment to use that reserved pasta water add a little splash at a time and toss again until you reach your ideal consistency. The sauce should cling to the pasta without feeling too heavy or dry.

Necessary Tools 

• Large pot (for boiling pasta)
• Strainer
• Large sauté pan or deep skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• Ladle (for scooping pasta water)

Serving Suggestions 

• Top with extra parmesan and a few red pepper flakes if you like heat.
• Serve with crusty garlic bread or a simple green salad on the side.
• Want protein? Add seared shrimp or sliced grilled chicken on top.
• Pairs nicely with a smoky mezcal cocktail or even a cold citrusy soda.

Fun Fact 

Gochujang has been a staple in Korean cooking for over 1,000 years. It’s made from red chili, rice, fermented soybeans, and salt, and it’s fermented for months! That’s why it has such a deep, complex flavor with just the right mix of sweet, spicy, and umami.

Conclusion 

This creamy gochujang and mezcal pasta is a little spicy, a little smoky, and a whole lot of delicious. It’s one of those recipes that feels fancy but is secretly super easy to make. Whether you’re cooking for yourself or sharing with friends, it brings a whole new vibe to pasta night. Go ahead, pour a little mezcal for the sauce, and maybe a little for the chef too.