Step 1

Boil pot of water and salt generously. The general rule of thumb is 1 tbsp of salt for 1 lb of pasta. Since we are using ½ lb of pasta, salt water with ½ tbsp of salt. Cook rigatoni according to package instructions.

Step 2

In a pan, melt 1 tbsp of unsalted butter on low-medium heat and add minced garlic. Lightly sauté for 30 seconds until fragrant.

Step 3

Add gochujang and cook down for about a minute to release the paste's flavors. Next, add heavy cream and gently stir until gochujang is evenly distributed throughout and cream becomes a rose-pink color.

Step 4

Drain pasta and reserve ½ cup of the pasta water. Add reserved pasta water into the creamy gochujang sauce and bring the sauce back to a gentle simmer.

Step 5

Add cooked pasta into sauce and mix until pasta is evenly coated. Simmer at low heat for about 2-3 minutes.

Step 6

Finish off with parmesan and the last 1 tbsp of butter to keep sauce shiny and glossy. Stir gently until butter has melted.

Step 7

Serve with additional parmesan and chopped chives.