– Fill a large pot with salted water and bring it to a boil.

– Add the pasta and cook until al dente, following the instructions on the package.

– Once cooked, drain the pasta but reserve a cup of the pasta water for later use.

– Heat a large skillet over medium heat and add 2 tablespoons of butter.

– Once melted, add the diced shallots and minced garlic, sautéing until they become translucent and fragrant.

– Add the tomato paste, gochujang paste, and red pepper flakes to the skillet, stirring them into the shallot mixture.

– Cook for a few minutes to develop the flavors.

– Pour the vodka into the skillet and let it simmer for a minute or two to cook off the alcohol.

– Stir in the heavy cream, ensuring it is well incorporated with the sauce.

– Let the sauce simmer for a few minutes until it thickens slightly.

– Add the cooked pasta to the skillet and toss it gently to coat the pasta evenly with the sauce.

– If the sauce appears too thick, add some of the reserved pasta water, a little at a time, until you achieve your desired consistency.

– Season with salt and pepper to taste.

– Transfer the gochujang vodka pasta to serving plates or bowls.

– Top with freshly grated Parmesan cheese to enhance the flavors.

– Serve immediately and enjoy the delightful marriage of Korean and Italian cuisine.