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Hot Honey Gochujang Pasta
Sweet and tangy Hot Honey Marinara meets spicy Gochujang in this Asian-Italian fusion, brought to you by Sauz & Bowlcut.
Pasta of your choice, bucatini or tagliatelle recommended
4 tbsp Sauz Hot Honey Marinara
2 tbsp Bowlcut x Ji Won Choi Gochujang
1/2 yellow onion, diced
6–7 chives, finely chopped
1 tbsp crème fraîche
1/2 cup reserved pasta water
1–2 tsp garlic powder
1–2 tsp oregano
Salt and pepper to taste
White wine (optional)
- 1. Boil a pot of water with salt.
- 2. Add pasta to boiling water and cook to al dente. Save 1/2 cup pasta water. Drain rest.
- 3. Drizzle EVOO in a pan over medium heat.
- 4. Once hot but crackling, add chopped yellow onion and cook until translucent. Optional, caramelize the onions with a splash of white wine.
- 5. Add Sauz Hot Honey Marinara and Bowlcut x Ji Won Choi Gochujang, minding the golden ratio (4:2 tbsp respectively). Stir until well-combined.
- 6. Add crème fraîche and most of your chives and stir to combine.
- 7. Season with salt, pepper, garlic powder, and oregano to taste.
- 8. Take the pan off heat, continuing to stir the sauce as it thickens. One spoonful at a time, alternate between adding parmesan and pasta water, making sure to stir diligently until the sauce reaches desired creaminess.
- 9. Fold in pasta noodles and mix well, coating each noodle with sauce.
- 10. Plate with leftover chives and a dollop of crème fraîche. Serve immediately.
