This recipe is super quick and easy and one of my faves when I’m short on time. It mostly uses handy pantry items but feel free to add whatever leftover proteins you might have in the fridge. Satisfying, delicious, and quick - HURRY!

spicy buttered NOODLES

Serves: 4 to 6 | Prep, Cook Time: 15 Minutes

INGREDIENTS

1 pound spaghetti

8 tablespoons unsalted butter

12 garlic cloves, finely chopped (about ⅓ cup)

Salt and pepper

¼ cup gochujang paste (not sauce; see Tip)

¼ cup hot honey

¼ cup sherry vinegar or rice vinegar

Toasted pepitas, sunflower seeds

Cilantro and green onions, chopped

TECHNIQUE

Bring a large pot of water to a boil. Add the spaghetti and cook until al dente. Reserve 1 cup of the cooking water. Drain the spaghetti and return to its pot.

While the pasta cooks, melt 6 tablespoons of the butter in a skillet over medium-low. Add the garlic and season generously with salt. Cook, stirring occasionally, until the garlic starts to soften but not brown, 1 to 3 minutes.

Stir in the gochujang, hot honey and vinegar, 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.

Transfer the sauce to the pot with the spaghetti and add the remaining 2 tablespoons butter. Vigorously stir until the butter melts. Add splashes of the pasta cooking water, as needed, to thin out the sauce. Taste and season with salt and pepper. Top with the pepitas, sunflower seeds, cilantro and scallions, serve immediately.