Start by bringing a large pot of salted water to a rolling boil. Add 12 oz of dried rigatoni or your choice of pasta, and cook according to package directions until it reaches al dente, typically about 8–10 minutes. Once cooked, reserve ½ cup of the pasta water and drain the rest, keeping the pasta warm in the pot.

In a large skillet, melt 3.3 tablespoons of unsalted butter over medium-low heat. Once the butter is bubbling and fragrant, add 6 cloves of minced garlic and 1 medium diced shallot. Sauté for about 2 minutes, stirring occasionally, until the shallots are translucent and the garlic is aromatic but not browned.

Add 2.75 tablespoons of gochujang to the skillet with the garlic and shallot mixture. Cook for about 2 minutes, stirring continuously.

Pour in 1.4 cups of heavy cream and add 1.1 tablespoons of oyster sauce to the skillet. Stir well and allow the sauce to thicken for about 4-5 minutes over medium heat.

Once the sauce has thickened, add the drained pasta to the skillet. Pour in the reserved ½ cup of pasta water and stir in ⅓ cup of freshly grated parmesan cheese. Mix everything together for 1-2 minutes.

Remove the skillet from heat and prepare to serve your Gochujang Pasta. Garnish each plate with a sprinkle of chopped chives and additional parmesan cheese.