Move over, classic Penne alla Vodka. There is a new “it” pasta in town that brings a bold, fermented kick to your weeknight dinner rotation. This Gochujang Vodka Pasta is the perfect marriage of Italian creamy comfort and Korean umami heat. By swapping (or supplementing) traditional red pepper flakes with the deep, complex spice of gochujang, you create a sauce that is velvety, vibrant, and incredibly addictive.

Whether you’re a fan of the viral Gigi Hadid pasta or looking for a way to use that red tub of gochujang in your fridge, this recipe delivers a restaurant-quality meal in under 20 minutes.

Ingredients

• Pasta: 1 lb (450g) of Rigatoni or Penne (ridged shapes are best for clinging to the sauce).
• Aromatics: 2 small shallots (finely diced) and 4 garlic cloves (minced).
• The Base: 2 tbsp unsalted butter and 1 tbsp extra virgin olive oil.
• The Spice: 2 tbsp Gochujang (Korean chili paste) and 2 tbsp tomato paste.
• The “Vodka”: 1/3 cup high-quality vodka.
• The Cream: 1 ¼ cups heavy cream.
• Finishing Touches: ½ cup freshly grated Parmesan cheese, ½ cup reserved pasta water, and fresh basil or chives for garnish.

Step-by-Step Instructions

1. Boil the Pasta: Bring a large pot of heavily salted water to a boil. Cook your pasta until it is 1–2 minutes under al dente. Important: Reserve at least 1 cup of starchy pasta water before draining.
2. Sauté Aromatics: In a large skillet over medium heat, melt the butter with the olive oil. Add the shallots and cook until translucent (about 3 minutes), then stir in the garlic for another 30 seconds until fragrant.
3. Bloom the Paste: Add the gochujang and tomato paste to the skillet. Stir constantly for 2–3 minutes. You want the paste to darken slightly and “caramelize”—this removes the raw flour taste from the gochujang and intensifies the flavor.
4. Deglaze with Vodka: Pour in the vodka. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until the sharp scent of alcohol has cooked off.
5. Create the Creamy Sauce: Reduce the heat to low. Slowly pour in the heavy cream, whisking until the sauce is a uniform, vibrant orange-pink. Simmer gently for 3–5 minutes until it thickens slightly.
6. The Final Toss: Add the undercooked pasta directly into the sauce. Pour in ½ cup of the reserved pasta water and the Parmesan cheese. Toss vigorously over medium heat until the sauce is glossy and coats every piece of pasta. If it’s too thick, add a splash more pasta water.
7. Serve: Garnish with fresh herbs and an extra sprinkle of Parmesan. Serve immediately.

Fact-Check: Why This Works

• Why Vodka? Vodka acts as an emulsifier, allowing the fats in the cream to bond with the water in the tomatoes/paste. It also enhances the aroma of the sauce without adding a competing flavor.
• The Gochujang Difference: Unlike standard chili flakes, gochujang is fermented (usually with soybeans and glutinous rice), which adds a “funk” and sweetness that traditional Italian sauces lack.
• History: While Penne alla Vodka became an American-Italian staple in the 1980s (with origins contested between NYC and Italy), the Gochujang variant is a modern “fusion” trend popularized by chefs looking to blend global pantry staples.