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This giant fusilli pasta dish by @mymanabites is fun to eat and packed with flavor!
Giant Fusilli Pasta with Creamy Gochujang Sauce
Ingredients:
3 servings (about 10 noodles) giant Fusilli pasta
2 tablespoons olive oil
1 teaspoon chili flakes
3 garlic cloves, minced
3 tablespoons gochujang paste:
¾ cup reserved pasta water
1 cup heavy cream
½ cup grated Parmesan cheese, plus more for garnish
Salt, to taste
Fresh chives, for garnish
Furikake, for garnish
Spicy mayo, for garnish
Instructions:
1. In a large pot of boiling water, cook the giant fusilli (colonne pompeii) until al dente, about 10 minutes. Reserve 1½ cups of pasta water, then drain the pasta.
2. Meanwhile, in a large pan over medium heat, heat the olive oil. Add chili flakes and garlic, cooking for about 2 minutes while stirring frequently.
3. Add the gochujang paste to the pan and cook, stirring frequently, until the paste darkens, about 3 minutes.
4. Add the reserved pasta water to the pan to deglaze, stirring to incorporate. Add 1 cup of heavy cream and Parmesan cheese, stirring to combine. If the sauce seems too thick, add more pasta water as needed.
5. Turn off the heat and add the cooked pasta to the pan, tossing to evenly coat the pasta with the sauce.
6. Serve the pasta with extra Parmesan on top. Garnish with fresh chives, furikake, and a drizzle of spicy mayo.
7. Enjoy!
