Pasta Recipes
50 recipes
Pasta is the crown jewel of Italian cuisine, pairing noodles like spaghetti, penne, and linguine with an endless variety of sauces. Tomato-based, cream, and olive-oil sauces each produce a completely different dish. In Korea, carbonara, aglio e olio, and rosé pasta have become especially popular.
Cooking time and salt level are the two factors that make or break a pasta dish. With properly al dente noodles and a well-made sauce, restaurant-quality pasta is entirely achievable at home.
Heukimja Cream Bacon Rigatoni (Black Sesame Cream Pasta)
Heukimja cream bacon rigatoni coats wide tube pasta in a sauce built from finely ground roasted black sesame blended into heavy cream and milk. The black sesame delivers a deep, toasted nuttiness that melds with the cream's fat into something resembling a nut butter sauce, with a distinctive grey-toned color that sets it apart visually from standard cream pastas. Crisp-fried bacon scattered throughout adds salty, smoky bites that punctuate the otherwise uniform creaminess, and the rigatoni's large hollow shape traps sauce both inside and outside each piece. A final dusting of black sesame powder reinforces the nutty aroma and signals the Korean ingredient at the center of this Italian-Korean crossover.
Blue Crab Lemon Garlic Pasta
Blue crab lemon garlic spaghetti starts by slowly warming thinly sliced garlic in olive oil over low heat until fragrant, then tossing in crab meat with a splash of rice wine to cook off any raw ocean smell before stirring in butter. Pasta water emulsifies the oil and butter into a thin, glossy sauce that coats each strand of spaghetti without heaviness, carrying a clean marine flavor throughout. Lemon zest and juice are added only after the heat is turned off, preserving the sharp citrus aroma that would otherwise evaporate. Keeping the garlic just short of golden - pale and softened, not browned - is the key to a nutty depth without bitterness.
Buchu Vongole Spaghetti (Korean Garlic Chive and Clam Pasta)
Buchu vongole spaghetti steams clams in white wine until they open, then uses their briny liquor as the foundation of the pasta sauce, finishing with a generous handful of Korean garlic chives. Garlic and chili flakes are first infused in olive oil before the wine goes in, and as the alcohol cooks off, only its fruity notes remain in the base. The clam juice is salty enough to season the sauce on its own - no additional salt needed. Emulsifying pasta water with the clam broth and oil creates a light, glossy coating on each strand. The garlic chives go in after the heat is turned off so they stay bright and fragrant rather than wilting into the sauce. Italian parsley adds a final herbal freshness.
Bulgogi Meatball Tomato Spaghetti
Bulgogi meatball tomato spaghetti seasons ground beef with soy sauce, sugar, and garlic in the style of Korean bulgogi, shapes the mixture into meatballs with breadcrumbs and egg for binding, sears them in a hot pan, then simmers them in tomato passata for twenty minutes. The breadcrumbs and egg trap moisture inside the meatball so it stays tender through the simmer, and the soy-sugar seasoning meets the tomato's acidity to create a layered sweet-salty depth that neither Korean nor Italian cooking produces alone. Searing the meatballs before they enter the sauce builds a Maillard crust that dissolves into the liquid, enriching it further. Fresh basil or parsley scattered on top provides an herbal brightness that lifts the dense, meaty sauce.
Chamnamul Walnut Pesto Trofie
Chamnamul walnut pesto trofie coats twisted pasta shapes in a pesto made from Korean chamnamul (wild parsley), walnuts, Parmigiano, and olive oil. Chamnamul has a lighter, more herbaceous flavor than basil, with a faintly bitter finish that gives the pesto a distinctly Korean aromatic quality. Walnuts contribute a heavier, more robust nuttiness than pine nuts, thickening the sauce and anchoring the savory depth alongside the aged cheese. The spiral grooves of trofie trap the pesto in every fold, releasing flavor evenly with each bite. Adding enough olive oil during blending slows oxidation and keeps the chamnamul's green color from darkening too quickly.
Cheongyang Chili Carbonara Spaghetti
Cheongyang chili carbonara spaghetti adds the sharp heat of Korean cheongyang peppers to a traditional carbonara built on egg yolks, Parmigiano-Reggiano, and Pecorino Romano. Pancetta is rendered slowly over medium-low heat until crisp, and the chili and garlic are tossed in the rendered fat for just thirty seconds - enough to infuse the oil with heat without burning the garlic. The cheese-egg base must be stirred into the drained pasta off the heat, using reserved pasta water to emulsify the mixture into a smooth, clinging sauce rather than scrambled curds. The cheongyang pepper's capsaicin cuts through the dense richness of cheese and egg fat, giving the finish a clean, assertive bite that the classic Roman version lacks.
Chili Garlic Pork Belly Arrabbiata Penne
Chili garlic pork belly arrabbiata penne crisps thick-cut pork belly slowly over medium-low heat to render the fat, creating a rich, savory oil that becomes the sauce base. Minced garlic goes into the rendered fat just until fragrant, followed by crushed tomatoes that simmer down into a concentrated, spicy sauce. The tomato acidity cuts through the pork fat richness, keeping the overall flavor balanced rather than heavy. Penne's hollow tubes capture the sauce inside, delivering the smoky pork fat, tangy tomato, and chili burn in every bite. A splash of starchy pasta water emulsifies the sauce into a glossy coating that clings to the ridged pasta surface.
Chogochujang Kkotge Cold Capellini (Spicy-Sour Crab Angel Hair)
Chogochujang crab cold capellini is a chilled pasta dressed with chogochujang, a Korean sauce made from gochujang mixed with vinegar and sugar. The dressing layers spicy heat over sweet-sour brightness, which works especially well on cold noodles. Crab meat contributes a natural sweetness and briny depth, while julienned cucumber brings a crisp, refreshing crunch. Capellini is an extremely thin pasta that must be shocked in ice water immediately after boiling to prevent overcooking and preserve its delicate, springy texture. Fresh tomato adds juicy acidity that lightens the dense chogochujang, making this a balanced warm-weather dish.
Chunjang Beef Ragu Tagliatelle
Chunjang beef ragu tagliatelle combines a slow-cooked ground beef ragu with Korean black bean paste and tomato passata, tossed through wide tagliatelle ribbons. Chunjang is a fermented black soybean paste that, when fried, releases a deep roasted umami that adds a flavor dimension absent from standard Italian ragus. Browning the ground beef hard over high heat before adding liquids develops a strong Maillard crust that intensifies the overall meatiness. The sauce then simmers on low heat until it reduces into a thick, glossy coating. Wide tagliatelle catches the dense ragu across its broad surface, ensuring each forkful carries both the tomato-chunjang depth and bits of seasoned beef.
Dakgalbi Cream Rigatoni (Korean Spicy Chicken Gochujang Cream Pasta)
Dakgalbi cream rigatoni marinates boneless chicken thigh in a gochujang-based sauce with soy sauce, gochugaru, and sugar, then stir-fries it with cabbage and sweet potato before finishing with heavy cream. Pre-marinating lets the spicy-sweet seasoning penetrate the meat rather than just coating the surface. High-heat stir-frying drives moisture out of the cabbage, concentrating its natural sweetness, which balances the chili paste's intensity. Adding cream and reducing it on low heat emulsifies the spicy marinade into a pink, thick sauce. Rigatoni's large hollow tubes fill with this dense cream sauce, delivering both the dakgalbi's bold heat and the cream's smoothness in every bite.
Deulkkae Mushroom Lasagna Bianca
Deulkkae mushroom lasagna bianca layers sauteed button and oyster mushrooms with perilla seed powder between lasagna sheets, then bakes them into a white lasagna without traditional bechamel. The mushrooms must be seared in small batches over high heat so moisture escapes quickly, allowing browning rather than steaming, which preserves their chewy texture and develops deeper flavor. Ground perilla seeds replace cream as the richness element, contributing a heavy nuttiness that complements the earthy mushrooms naturally. Mozzarella and Parmigiano bind the layers together and form a golden crust on top during baking. Resting the lasagna for at least ten minutes after removing from the oven lets the layers set so each slice holds its shape cleanly.
Doenjang Clam Spinach Orzo
Doenjang clam spinach orzo cooks orzo pasta in a doenjang-seasoned vegetable stock with clams, building a risotto-like one-bowl dish. The clams are purged in salt water, then steamed open with white wine to release their briny liquid, which merges with the fermented depth of doenjang to form a layered savory base. Toasting the orzo briefly in oil before adding stock coats the starch surface, and ladling the stock in two or three additions while stirring draws out enough starch to thicken the sauce into a creamy consistency without actual cream. Spinach goes in at the very end, wilting just enough to stay bright green and tender. A knob of butter stirred in at the finish adds gloss and rounds out the salty-savory flavors.
Doenjang Mushroom Butter Linguine
Doenjang mushroom butter linguine sautees thickly sliced button mushrooms in a mix of butter and olive oil with garlic, then finishes the sauce by dissolving doenjang in reserved pasta water. The mushrooms must cook undisturbed until their edges turn brown and their moisture fully evaporates, which gives them a firm, chewy bite rather than a soft, steamed texture. Dissolving the doenjang in starchy pasta water before adding it to the pan distributes the fermented flavor evenly and prevents clumps from forming on the noodles. The butter's fat emulsifies with the starchy liquid to create a glossy sauce that coats each strand. Sliced green onion adds a sharp, fresh note on top, and grated Parmesan layers additional salt and umami depth into the dish.
Galbijjim Lasagna (Korean Braised Short Rib and Bechamel Lasagna)
Galbijjim lasagna layers soy-pear braised short rib meat between lasagna sheets with bechamel and mozzarella, then bakes until golden. The beef short rib is diced and marinated in soy sauce, Asian pear puree, and minced garlic, then sauteed with onion and carrot before simmering in beef stock for twenty-five minutes until the meat turns fall-apart tender. Pear puree acts as a natural tenderizer while adding a subtle fruit sweetness that balances the soy sauce's salt. The long simmer reduces the braising liquid into a concentrated, glossy sauce that soaks into each pasta layer. Bechamel between the layers softens the intensity of the soy-based filling and adds a creamy contrast, while Parmesan crisps on top during baking.
Gamtae Butter Scallop Spaghetti
Gamtae butter scallop spaghetti sears scallops over high heat for ninety seconds per side to build a caramelized crust, then uses the same pan to make a butter-garlic-white wine sauce for the spaghetti. Patting the scallops completely dry before searing is critical - any surface moisture causes steaming instead of browning, resulting in a soft rather than crisp exterior. The white wine deglazes the browned bits from the scallop sear, adding a clean acidity to the sauce as it reduces, while butter melts in to create a smooth, rich coating. Gamtae seaweed is milder and more delicate than standard nori, and crumbling it over the finished pasta introduces a subtle ocean fragrance that bridges the buttery richness and the scallop's natural sweetness. A squeeze of lemon at the end sharpens the flavors without overpowering them.
Gochu Oil Tuna Puttanesca Spaghetti
Gochu oil tuna puttanesca spaghetti builds its sauce base by combining the olive oil from canned tuna with chili oil, then gently sauteing garlic and anchovy fillets on low heat. The anchovies dissolve into the oil as they cook, leaving behind a concentrated salty umami without any fishiness. Crushed tomatoes simmer for six minutes over medium heat until their moisture reduces and the acidity concentrates, then capers and black olives add layers of brininess and mild bitterness. The tuna flesh goes in last, cooking for just two minutes so it holds its chunky texture rather than falling apart. Tossing the drained spaghetti and a splash of pasta water over high heat emulsifies the sauce into a glossy, clinging coat. Chopped parsley finishes the dish with a fresh herbal note.
Gochugaru Anchovy Broccolini Orecchiette
Gochugaru anchovy broccolini orecchiette melts anchovy fillets into olive oil with garlic over low heat, creating a salty umami base free of fishiness. Korean chili flakes are briefly toasted in the anchovy oil, releasing a warm, aromatic heat rather than sharp spiciness. Broccolini is blanched in the pasta cooking water during the last two minutes, which saves a separate pot and keeps the florets crisp with a pleasantly bitter edge. Breadcrumbs toasted separately until golden are scattered over the finished dish, adding a crunchy contrast to the soft, cupped orecchiette shapes. A final squeeze of lemon juice cuts through the oil-rich sauce and brightens the overall flavor. Parmesan shaved on top adds a sharp, salty finish.
Gochugaru Sausage Rose Fusilli
Gochugaru sausage rose fusilli browns crumbled Italian sausage until deeply colored, then builds a rose sauce by combining tomato sauce with heavy cream and Korean chili flakes. Removing the sausage casing and breaking the meat into irregular pieces allows more surface area to brown, which intensifies the meaty flavor. Onion and garlic cook in the rendered sausage fat for three minutes to build a sweet aromatic base. The gochugaru is fried in the fat for just twenty seconds to bloom its flavor without burning, then the tomato sauce simmers for three minutes to concentrate and tame its acidity. Adding cream and a splash of pasta water creates the pink rose sauce, and tossing fusilli in the pan lets the thick sauce lodge in every spiral groove.
Gochujang Beef Ragu Rigatoni
Gochujang beef ragu rigatoni sears ground beef hard over high heat to develop a deep browned crust, then adds gochujang and tomato puree with red wine for a twenty-minute simmer on medium-low heat. Leaving the beef undisturbed in the pan until a crust forms is essential - stirring too early releases moisture and prevents browning. Frying the gochujang in oil for one minute draws out its sweet fermented umami, which pairs naturally with the tomato's acidity. The red wine reduces and leaves behind a fruity complexity that layers into the ragu's depth. Rigatoni is boiled one minute short of al dente, then finished in the sauce pan with pasta water so the starch integrates into the sauce and coats the tubes both inside and out with a glossy, clinging finish.
Gochujang Corn Cream Cavatappi
Gochujang corn cream cavatappi sautees onion and sweet corn kernels in butter, blooms gochujang in the pan for thirty seconds, then simmers everything with heavy cream and milk into a thick, spicy-sweet sauce for corkscrew-shaped pasta. Cooking the corn first for two minutes drives off surface moisture and concentrates its natural sweetness before the gochujang goes in. The cream and milk reduce together, merging the corn's sweetness with the chili paste's heat into a smooth, rounded spiciness. Pasta water adjusts the consistency, and melted Parmigiano adds a sharp, salty umami that elevates the entire sauce. Cavatappi's helical shape traps the dense cream inside its spirals, releasing bursts of the corn-gochujang sauce with each bite.
Gochujang Eggplant Ricotta Lasagna Rolls
Gochujang eggplant ricotta lasagna rolls roast diced eggplant at 200 degrees Celsius with olive oil and salt until the flesh turns creamy, then spread the roasted eggplant with ricotta onto boiled lasagna sheets, roll them up, and bake under a spicy gochujang-tomato sauce. Roasting the eggplant for fifteen minutes collapses its cellular structure, driving out water and concentrating its mild sweetness. The tomato sauce is built by sauteing onion and garlic, then simmering tomato puree with gochujang and dried oregano for ten minutes until the heat from the chili paste integrates with the tomato's acidity. Mozzarella melted over the assembled rolls forms a browned, crisp cap during the final bake, while the filling inside stays moist and soft. The contrast between the crunchy cheese top and the tender eggplant-ricotta interior defines the texture of each slice.
Gochujang Shrimp Cream Pasta
Gochujang shrimp cream pasta merges fermented Korean chili paste with heavy cream into a single cohesive sauce. Shrimp are seared at high heat first to build a caramelized crust, then folded into the gochujang-cream mixture along with milk and garlic. The fermented depth of gochujang works differently from standard chili heat - it carries malty sweetness and umami that round out the dairy richness rather than clashing with it. Parmesan grated into the sauce adds salt and nuttiness, while reserved pasta water controls the consistency. The entire dish comes together in about 20 minutes, keeping the shrimp firm and the sauce glossy.
Gorgonzola Pear Walnut Gnocchi
Gorgonzola pear walnut gnocchi pairs the sharp, salty punch of Italian blue cheese with ripe pear's natural sweetness over pillowy potato gnocchi. The sauce is built by melting gorgonzola into butter and heavy cream until it forms a smooth, pungent coating. Pear slices are sautéed briefly so their sugars concentrate without losing structure, and dry-toasted walnuts contribute crunch and a roasted nuttiness that complements the cheese. A small amount of lemon juice cuts through the richness to keep the palate from fatiguing. Cook time is just 15 minutes, making it one of the faster gnocchi dishes despite its layered flavor profile.
Kimchi Bacon Mac and Cheese
Kimchi bacon mac and cheese layers aged kimchi's lactic tang and smoky bacon into a classic American cheddar cheese sauce over elbow macaroni. A butter-flour roux forms the base, with milk whisked in to build a béchamel before cheddar is melted into a thick, clinging sauce. Crisp bacon pieces add salt and crunch throughout, while chopped ripe kimchi introduces fermented acidity that counteracts the richness of the cheese. A pinch of gochugaru runs underneath with mild, warming heat. The tubular macaroni shape traps sauce inside and out, ensuring each forkful carries the full spectrum of creamy, tangy, and smoky flavors.