Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients
- 3 cloves garlic, minced
- 1/3 can tomato paste
- 1/2 tsp Vegeta Seasoning
- 1 tbsp gochujang
- Sprinkle of Kraft Cheese Powder
- 1 1/2 cups heavy cream
- Salt and pepper, to taste
- 1/2 cup reserved pasta water (as needed)
- Freshly grated Parmesan cheese
- 1 lb bucatini pasta
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the bucatini according to package directions until al dente. Before draining, reserve about 1 cup of pasta water.
2. Sauté the Garlic
In a large skillet over medium heat, add a drizzle of olive oil. Sauté the minced garlic for 30–60 seconds until fragrant, being careful not to burn it.
3. Build the Flavor Base
Add the tomato paste to the skillet and cook for 2–3 minutes, stirring frequently. This helps deepen the flavor and remove any raw tomato taste.
4. Add the Spice
Stir in the gochujang and Vegeta seasoning. Mix until everything is well combined and fragrant.
5. Create the Cream Sauce
Pour in the heavy cream and whisk until smooth. Add a sprinkle of Kraft Cheese Powder and season with salt and pepper to taste.
6. Adjust the Sauce
Allow the sauce to simmer gently for 3–5 minutes. If it becomes too thick, add reserved pasta water a little at a time until you reach your desired consistency.
7. Toss the Pasta
Add the cooked bucatini directly to the sauce. Toss until every strand is coated in the creamy, spicy sauce.
8. Finish with Parmesan
Remove from heat and stir in freshly grated Parmesan cheese. Add more pasta water if needed for an extra silky texture.
9. Serve
Top with additional Parmesan, cracked black pepper, and a sprinkle of red pepper flakes if you like extra heat.
✨ SimplyWanderfull Tip:
The secret to a glossy restaurant-style sauce is adding the reserved pasta water gradually while tossing the pasta. It helps the sauce cling beautifully to every strand of bucatini.
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