I’ve cooked dishes with Korean rosé sauce many times and my family has always loved them! Similarly to my previous rosé tteokbokki and shrimp rosé glass noodles recipe, this one-pot Korean rosé pasta is just as good – but simpler and healthier! Cooking everything in a single pot and swapping heavy cream for milk, you get tender pasta in a rich, velvety sauce, all with minimal effort.
Together with cheese, onions, and bacon, every bite is rich in creamy, slightly spicy, and savoury flavours. Garnish with some chopped parsley and Parmesan cheese for that ultimate indulgence! Whether you’re craving some comfort food or a quick and easy meal idea, this recipe will definitely satisfy you.
Table of contents
Why you’ll love this recipe
- One pot only: Simply throw everything together in a single pot, you’ll get a delicious, satisfying meal within minutes!
- Rich & creamy: Made with gochujang (Korean chili paste), tomato paste, milk, chicken powder/stock, and sugar, you get a silky and smooth sauce with a hint of heat – a perfect balance of flavours.
- Bold & flavourful: I added fresh cherry tomatoes, onions, and bacon for an extra layer of deliciousness, enhancing the flavours to make every bite satisfying and irresistible.
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Ingredients for one-pot Korean rosé pasta
- Pasta: Use any pasta of your choice. I tried the QQ pasta which has been trending on social media recently and it’s so chewy and delicious! (product link here)
- Onion: Adds an aromatic boost to the dish.
- Cherry tomatoes: Add a refreshing, natural sweetness that neutralises the rich, creamy, and spicy flavours.
- Bacon: This is optional but it adds a savoury, rich flavour to balance out the creaminess and spice.
- Tomato paste: To intensify the tangy, tomato flavour.
- Gochujang: The key ingredient for the bold, Korean spicy flavour that adds an umami kick to the sauce.
- Butter: Adds richness and depth of flavour.
- Chicken powder/stock: As a flavour enhancer.
- Sugar: Adds a touch of sweetness for balance and depth of flavours.
- Water
- Milk: I used milk instead of heavy cream to make the rosé sauce for a lighter and healthier version. You can use heavy cream for a richer sauce but be sure to add in the last few minutes of cooking over low heat to prevent separation!
- Cheese: For the creamy, cheesy goodness
- Salt/black pepper: For seasoning.
- Parmesan cheese: Optional for garnish.
- Parsley: Optional for garnish.
How to make one-pot Korean rosé pasta
- Prep: Slice the cherry tomatoes in half, slice the bacon into bite-size pieces, and chop the onion. Set aside.
- Cook the pasta: In a pot, add in pasta of your choice, onions, cherry tomatoes, bacon, tomato paste, gochujang, chicken powder/stock, sugar, water, and milk. Bring the pot to boil, then reduce heat to a simmer and cook for 10-12 minutes (or less depending on the pasta package instructions). Stir occasionally to combine everything well.
- Finish with cheese: For the last 2 minutes, reduce the heat to low. Stir in cheese until melted. Season with salt/pepper to taste.
- Serve: Garnish with some chopped parsley, grated Parmesan cheese, or chilli flakes.
Success tips on making one-pot Korean rosé pasta
Cook the pasta al dente.
You want the pasta to have some chew instead of getting mushy! I cooked the dish for about 10-12 minutes in total (or 2 minutes less than the package instructions recommend), as it’ll continue to soften in residual heat.
Do not boil vigorously.
Since you’re adding milk from the start and cooking together with the pasta, be sure to keep the heat low to medium with gentle bubbles, and stir occasionally for even cooking. Otherwise, there’s a risk of curdling or separation.
Taste and adjust.
Depending on your spice tolerance, you can add a smaller amount of gochujang at first (½ tbsp instead of 1 heap tbsp), then taste as you go. For extra creaminess, substitute milk with heavy cream or half-and-half.
Why did the sauce curdle?
If you cook the pasta over high heat with the sauce, it will easily curdle or separate. Simmer gently and stir constantly. You can also add cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to help stabilise the sauce.
Is this dish very spicy?
It’s mildly spicy but adjustable!. Reduce gochujang or add a splash of cream to tame the heat.
Can I use pasta sauce instead of tomato paste?
Yes, absolutely! But be aware it might make the sauce watery, so reduce the amount of liquids (water/milk) to begin with.
How to store leftovers?
Store the leftover pasta in an airtight container for up to 3 days in the refrigerator. Reheat gently with a splash of milk or water to revive the sauce.
Bursting with rich and creamy flavour, this one-pot Korean rosé pasta combines al dente pasta in a velvety, slightly spicy sauce made with gochujang, tomato paste, milk, and a touch of sweetness for the perfect balance. It is easy to make with minimal effort yet maximum flavour, this dish is perfect for a cosy weeknight dinner.
More one-pot recipes
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One-Pot Korean Rosé Pasta
Ingredients
- 170 g pasta of your choice (for the chewy QQ pasta I used – see product link below)
- 80 g bacon sliced
- 1/2 onion chopped
- 1 cup cherry tomatoes halved
- 1 tbsp unsalted butter
- 1 heap tbsp gochujang (Korean red pepper paste)
- 1 tbsp tomato paste
- 2-3 tsp sugar
- 1 tbsp chicken powder/stock
- 300-400 ml water
- 200 ml milk
- 2 pcs cheese
- Salt/black pepper to taste
- Grated Parmesan cheese (optional for garnish)
- Chopped parsley (optional for garnish)
Instructions
Preparation
- Slice the cherry tomatoes in half, and slice the bacon into bite-size pieces. For the onion, slice in half horizontally, then make a few cuts vertically. Chop into small pieces.
- Set aside.
Cook the pasta
- In a pot, add in pasta of your choice, onions, cherry tomatoes, bacon, tomato paste, gochujang, chicken powder/stock, sugar, water, and milk. If you can’t tolerate much spice, start with just 1/2 tbsp gochujang and taste as you go.
- Bring the pot to boil, then reduce heat to a simmer and cook for 10-12 minutes (or less depending on the pasta package instructions). Stir occasionally to combine everything well. Be sure not to boi vigorously to prevent the milk from curdling or separation.
Finish with cheese
- For the last 2 minutes, reduce the heat to low.
- Stir in cheese until melted. Season with salt/pepper to taste.
Serve
- Garnish with some chopped parsley, grated Parmesan cheese, or chilli flakes.