This 15 minute gochujang vodka pasta is straight-up fire, like can’t-stop-thinking-about-it kind of good. It’s your classic creamy vodka sauce but with a bold Korean twist that brings heat and a whole lot of attitude. Gochujang doesn’t just play nice here, it turns the whole dish into a crave-worthy comfort bomb. One bite and you’re hooked.
Easy creamy tomato gochujang pasta alla vodka
If you’re looking for a fast, no-fuss dinner that still feels like a total treat, this gochujang pasta alla vodka ticks all the boxes! Rich, spicy and seriously comforting.
We start by slowly sweating garlic to unlock all of its flavor, then stir in tomato paste and gochujang for that signature umami heat. A splash of vodka sharpens things up, pulling all the flavors together while it simmers down with cream. We finish it off with Parmesan, toss in your pasta – boom, done.
I used paccheri here (love how the sauce clings to it), but anything you’ve got will work. Serve it with a big leafy salad, and if you want to level up, seared chicken or turkey fillets on the side make a killer combo.
Trust me, this one’s got that roll-your-eyes-back effect. Perfect for impressing friends or just treating yourself on a weeknight.
Follow the step-by-step video or cook along with me on YouTube!
Frequently asked questions
What is vodka sauce made of?
Vodka sauce is a creamy, tomato-based sauce that gets its signature depth from – yep – vodka. The booze adds a sharp edge that balances out the sweetness of the tomatoes, while cream and Parmesan bring all the rich vibes.
Can I substitute vodka in vodka sauce?
Totally. If you’re out of vodka – white wine, brandy, or even sherry will get the job done. No booze? Use chicken or veggie broth instead, it won’t have the same kick, but it’ll still be tasty.
What is gochujang?
Gochujang is a Korean fermented chili sauce that’s thick, spicy, a little sweet, and packed with umami. It’s basically a flavor bomb. You’ll find it in red tubs at Asian grocery stores or the international aisle of most big supermarkets.
Gochujang pasta alla vodka ingredients
- Pasta: Use whatever shape you love, think paccheri, rigatoni, penne or fettuccine.
- Butter and olive oil: A combo that gives the garlic a rich base to sizzle in.
- Garlic: Non-negotiable. It brings the soul to the sauce.
- Salt and black pepper: Season to taste, always.
- Tomato paste: Adds a deep, concentrated tomato flavor that’s essential for that classic vodka sauce vibe.
- Gochujang sauce: This Korean chili paste is the star here – spicy, savory, slightly sweet and totally addictive.
- Heavy cream: Smooths everything out and balances the heat with a rich finish.
- Vodka: It sharpens the flavor and makes the tomato sing. Most of the alcohol cooks off, but the taste stays behind in the best way.
- Parmesan: Freshly grated, it melts better and tastes way more luxe.
- Basil: Fresh basil adds a pop of brightness, but you can swap in parsley, or dried oregano or thyme if that’s what you’ve got.
Recipe tips
- Serve this pasta with a big leafy salad and a drizzle of balsamic dressing.
- Want more protein? Seared chicken or turkey fillets make an easy sidekick.
- Spice level: This dish has a solid kick, but the cream keeps it in check. Start with 1 tablespoon of gochujang and add more as you go.
- Keep the heat low when simmering the sauce—gentle is the name of the game. High heat can split the cream or burn the garlic, and nobody wants that.
Craving a classic version instead? Check out my traditional vodka sauce recipe here or Nduja pasta with vodka sauce.
Or dive into more spicy Asian-Italian pasta mash-ups like Gochujang Bolognese, Spicy bacon broccoli orecchiette or Miso brown butter pasta.
Storage
- Let any leftovers cool completely before transferring them to an airtight container. Store in the fridge for up to 4 days.
- To reheat, add the pasta to a nonstick pan with a splash of cream or milk (just a couple tablespoons will do). Warm it gently over medium heat, stirring often, until it’s heated through and creamy again.
- Freezing? Yep, it freezes well! Pop it into an airtight container and stash it in the freezer for up to 3 months. Just defrost overnight in the fridge before reheating.
Make ahead
Want to get a head start? You can prep this dish in advance, just keep the pasta and sauce stored separately in the fridge. Don’t forget to save a bit of the pasta cooking water! When you’re ready to serve, reheat the sauce and pasta together, add a splash of that reserved water to loosen things up, and you’re good to go.
Gochujang Vodka Pasta
Ingredients
- 14 ounces pasta
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 4 garlic cloves - minced
- ¼ tsp salt
- ½ tsp black pepper
- 4 tbsp tomato paste
- 3 tbsp Gochujang sauce - more or less to taste
- ½ cup vodka
- 1 ¼ cup heavy cream
- ½ cup grated Parmesan
- 2 tbsp basil - chopped
Instructions
- Get your prep done before you start cooking: Grate the Parmesan, chop the basil and mince the garlic cloves.
- Boil the pasta until al dente in generously salted water. When ready, scoop up ½ cup cooking water, then drain the pasta.
- While the pasta is boiling, heat oil and butter over medium low in a large skillet. Add garlic and cook for 1 minute. Add tomato paste and cook for 2 minutes. Add Gochujang and stir until combined. Season with salt and pepper.
- Deglaze the skillet with vodka, stir to combine. Pour in cream and simmer for 5 minutes.
- Gently stir in Parmesan. Finally toss in pasta, ¼ cup cooking water and basil. Taste and adjust salt and pepper, add more cooking water if needed. Serve immediately. Enjoy!
Video
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