Sweet Potato Gochujang Pasta

This recipe was born and bred during a date that helped me realize I should invest the same energy into myself that I invest into a man for 1/2 the attention I deserve.

This sweet, savory, spicy pasta sauce is similar to the depth and richness that the renowned “Gigi Hadid Pasta” rocked the pasta community with in 2020. However, we’re using Gochujang to bring a tingling warming sensation to every slurpable noodle.

Gochujang, a Korean fermented red chile paste, is a thick and flavorful condiment that’s used oftein in Korean cooking to add a punch to marinades, stews, and other preparations. The heat level can vary between brands, but most are made from glutinous rice, cile paste, fermented soybeans, and some sweetner.

Gochujang paired with cozy spices like nutmeg, cinnamon, and ginger bring a sense of warmth and embrace to every bite. Bourbon, brown sugar, and sage mellow out the bright punch from Gochujang- creating the most perfect autumnal amalgamation of flavors all wrapped around the silkiest bucatini noodles. Make this NOW for yourself, first and foremost and love yourself while you’re at it.

Sweet Potato Gochujang Pasta

Time: 30 to 35 minutes

Serves: 4 to 6 servings

INGREDIENTS

• 1/4 cup olive oil

• 1 medium yellow onion, diced

• 4 garlic cloves, minced

• 1 tsp ginger powder

• 1/2 tsp grated nutmeg

• 1/2 tsp cumin

• 1/4 tsp cinnamon

• 1/2 tsp kosher salt, to start

• 2 to 3 tbsps Gochujang (Korean Fermented Red Chile Paste), depending on heat tolerance

• 1 (15oz) can of sweet potato puree, substitute with pumpkin if you must

• 2 tbsp chopped sage

• 2 tbsp unsalted butter

• 1 tbsp brown sugar

• 1/3 cup oat milk, substitute with heavy cream

• 2 tbsp bourbon, optional

• 1/2+ cup reserved pasta water

• 8 to 12 ounces of long-haired pasta (bucatini, fettuccine, etc)

• Parmigiano reggiano, for garnish

• Sage, for garnish

• freshly cracked black pepper, for garnish

DIRECTIONS

1. Bring all ingredients to mise en place (a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking). Dice your onion, and mince garlic, and prepare all your spices.

2. Boil heavily salted water and cook your pasta until al dente (about 10 to 12 minutes, but follow boxed instructions). Reserve 1 cup of pasta water after cooking.

3. While the pasta cooks, saute your onions in olive oil until translucent, about 5 minutes. Add your garlic and spices and saute until fragrant, about 1 minute.

4. Stir in gochujang and stir to combine. Add sweet potato puree, chopped sage, butter, brown sugar, and bourbon. Cook for 3 to 4 minutes. Add the oat milk and stir till combined. Let simmer while pasta continues to cook.

5. Drain pasta. Add to the sauce with 1/4 cup of pasta water and toss, stirring consistently to emulsify the sauce. Add more pasta water if needed to thin the sauce, 1/4 cup at a time. Taste and adjust seasoning (more salt/spice if needed per your preference).

6. Plate and garnish with freshly grated Parmigiano Reggiano, fresh sage, and cracked black pepper.

7. Dive in!

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