- Use high-quality pasta. Bronze-but pasta releases more starch into the pasta water and later absorbs more of the sauce. You also want to choose a pasta type with a rough exterior so the sauce can stick to it. In general, the better your pasta, the better the final dish.
- Salt your pasta water like the ocean. This flavors the noodles from the inside out, and later flavors the sauce. I like to add at least 1 teaspoon of sea salt for every 3 liters of water.
- Cook the pasta until al dente. The pasta will continue to cook when it gets tossed with the sauce, so set a timer for 1 minute less than the time on the package instructions.
- Save some of the pasta water. Have you ever wondered how the sauces in Italian restaurants are so smooth and creamy and stick to the pasta? Well, pasta water is the secret. Because it has starch from cooking the noodles, it makes the sauce super creamy and coats the pasta very well.
- Toast the gochujang paste. Toasting the gochujang paste in oil or butter caramelizes it, and gives it a nutty flavor. This is an essential step to add flavor and sweetness to the sauce.
Storage
- Fridge: Let leftovers cool to room temperature. Then, transfer it to an airtight container and store it in the fridge. If the pasta and the sauce are stored separately, they can last for up to 6 days. If they have been mixed, they will keep for 3-4 days.
- Freezer: Yes! Let leftovers cool to room temperature, then transfer to an airtight container, and freeze for up to 3 months.
Nutrition information is a rough estimate calculated with an online calculator without including the optional ingredients. The information shown should not be considered a substitute for personal nutritional advice.