Gochujang Vodka Pasta Recipe | Creamy Spicy Pasta in 20 Minutes

Creamy, Spicy Vodka Pasta with a Flavorful Twist

If you’re looking for a pasta recipe that’s rich, creamy, and packed with bold flavor, this Gochujang Vodka Pasta deserves a spot in your weekly dinner rotation. It takes the classic vodka sauce and gives it an exciting upgrade with gochujang, a Korean fermented chili paste that adds gentle heat, incredible depth, and savory umami.The result is a silky tomato cream sauce that coats every piece of pasta perfectly without requiring hours of cooking. It’s quick enough for busy weeknights but impressive enough to serve guests. Using tomato paste instead of whole tomatoes keeps the sauce intensely flavorful while cutting down the cooking time, making this one of the easiest restaurant-quality pasta dishes you can prepare at home.

Gochujang Vodka Pasta Recipe | Creamy Spicy Pasta in 20 Minutes

Make the best Gochujang Vodka Pasta with tomato paste, cream, garlic, and Pecorino. This easy 20-minute pasta recipe is rich, creamy, spicy, and restaurant-worthy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6

Course: Pasta

Cuisine: American

Calories: 670

Ingredients Method Notes

Ingredients

  

For the Pasta

• 1 pound rigatoni
• Salt for pasta water

For the Sauce

• ¼ cup extra virgin olive oil
• 1 shallot finely diced
• 3 –4 garlic cloves thinly sliced
• Salt to taste
• 3 tablespoons gochujang
• ½ cup tomato paste
• 1 tablespoon vodka optional
• ¼ cup water
• 1½ cups heavy cream
• 1 –2 tablespoons cold unsalted butter
• ¾ cup freshly grated Pecorino Romano divided
• Pasta water as needed

Method

 

Cook the Pasta

1. Bring a large pot of generously salted water to a rolling boil.
2. Cook the rigatoni until just al dente according to the package directions. Reserve a little pasta water before draining.

Start the Aromatics

1. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
2. Add the diced shallot and sliced garlic immediately, followed by a pinch of salt.
3. Cook gently for 1–2 minutes until softened without browning.

Build the Sauce

1. Stir in the gochujang and tomato paste.
2. Cook while stirring until the tomato paste darkens slightly and becomes fragrant.

Deglaze

1. Add the vodka, if using, followed by the water.
2. Stir until the sauce becomes smooth and any browned bits are incorporated.

Add the Cream

1. Pour in the heavy cream.
2. Whisk or stir until the sauce becomes silky and evenly blended.
3. Allow it to come to a gentle simmer.

Combine with the Pasta

1. Transfer the cooked rigatoni directly into the sauce.
2. Add the butter and half of the grated Pecorino Romano.
3. Toss continuously until the butter melts and the cheese forms a smooth, glossy sauce.
4. If needed, add a splash of reserved pasta water to loosen the sauce.

Finish

1. Stir in the remaining Pecorino Romano.
2. Taste and season with additional salt if needed.
3. Serve immediately with extra grated cheese on top.

Notes

This Gochujang Vodka Pasta proves that an unforgettable pasta dinner doesn’t need hours in the kitchen. Creamy, rich, slightly spicy, and loaded with savory flavor, it’s a recipe that’s simple enough for weeknights while feeling special enough for entertaining. Once you try the addition of gochujang, you may never go back to traditional vodka sauce.