Garlicky buttered noodles tossed in a spicy-sweet gochujang, honey and vinegar sauce for a fast, flavorful weeknight meal.
By mansi
Servings
4
1 lb spaghetti or other long pasta
6 tbsp unsalted butter
12 clove garlic cloves
0.5 tsp salt
0.25 tsp black pepper
0.25 cup gochujang paste
0.25 cup honey
3 tbsp distilled white vinegar
0.25 cup cilantro
0.25 cup scallions
1 tbsp water
Calories
706 kcal
Protein
16g
Carbs
114g
Fat
21g
Fiber
13g
Sugar
23g
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Cook the pasta
1. Bring a large pot of water to a boil. Add the pasta and cook according to package instructions. Reserve some of the cooking water, then drain the pasta and return it to the pot.
1 lb spaghetti or other long pasta,
1 tbsp water
Make the sauce
2. While the pasta cooks, melt part of the butter in a skillet over medium-low heat. Add the garlic and season generously with salt. Cook, stirring occasionally, until the garlic starts to soften but does not brown, 1 to 3 minutes.
3. Stir in the gochujang, honey, distilled white vinegar and water, and bring to a simmer over medium-high. Cook, stirring constantly, until the mixture reduces significantly, 3 to 4 minutes; when you drag a spatula across the bottom of the pan, it should leave behind a trail that stays put for about 3 seconds. Remove from the heat.
0.2 cup gochujang paste,
0.2 cup honey,
3 tbsp distilled white vinegar,
1 tbsp water
Finish and serve
4. Transfer the sauce to the pot with the pasta and add the remaining butter. Vigorously stir until the butter melts. Add splashes of the reserved cooking water as needed to thin the sauce. Taste and season with salt and pepper. Top with cilantro or scallions, if using, and serve immediately.
6 tbsp unsalted butter,
0.5 tsp salt,
0.2 tsp black pepper,
0.2 cup cilantro,
0.2 cup scallions
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By mansi