Start by bringing a large pot of salted water to a rolling boil over high heat.

Add the fusilli corti bucatini pasta to the boiling water and let it cook for about 7 to 12 minutes, or according to package instructions. Drain the pasta and set aside.

In a large sauté pan, heat olive oil and salted butter over medium heat. Add minced garlic and sauté for 30 to 60 seconds until golden.

Whisk in gochujang and heavy cream into the sauté pan with the garlic, stirring continuously for 1 to 2 minutes.

Add the drained pasta to the sauté pan, tossing well in the sauce and cooking for an additional minute.

Transfer the creamy gochujang pasta onto plates and sprinkle with chopped parsley.