Gochujang Corn Cream Cavatappi
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Sweet corn sautéed in butter takes the edge off the gochujang, so the cream sauce leans sweet and mellow rather than fiery.
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Gochujang and cheese already carry salt, so any extra salt waits until the sauce has been tasted. Cavatappi, the corkscrew pasta, traps corn kernels in its coils, and the noodles and corn end up in the same bite.
Ingredients
Instructions
- 1
Cook 320g cavatappi in salted boiling water for 1 minute less than the package time.
Reserve 1 cup pasta water.
- 2
Melt 20g butter in a pan.
Saute 80g finely diced onion over medium-low heat for 3-4 minutes until translucent.
- 3
Add 220g sweet corn and stir-fry for 2 minutes.
Add 1.5 tablespoons gochujang and cook for 30 more seconds until fragrant.
- 4
Pour in 250ml heavy cream and 120ml milk.
Simmer over medium heat for 3 minutes to build the sauce base.
- 5
Add the cooked cavatappi and 45g grated Parmigiano.
Toss with pasta water to adjust consistency until the sauce fills every groove of the spiral pasta.
- 6
Taste first and add only the salt needed, using the listed 1 teaspoon as a reference, along with 0.5 teaspoon pepper.
Turn off the heat and rest for 1 minute before plating.
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