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.
Adjust Servings
Instructions
- 1
Cook cavatappi in salted water to al dente and reserve 1 cup of pasta water.
- 2
Melt butter in a pan and sauté minced onion over medium-low heat until translucent.
- 3
Add corn and cook for 2 minutes, then stir in gochujang and cook 30 seconds.
- 4
Pour in cream and milk, then simmer for 3 minutes to build the sauce.
- 5
Add pasta and Parmesan, tossing while adjusting consistency with pasta water.
- 6
Season with salt and pepper, rest off heat for 1 minute, and plate.
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