Begin by bringing a large pot of water to a rolling boil over high heat. Add a generous pinch of salt, then introduce 8 oz of dry Fusilli Corti Bucati pasta. Cook the pasta for 7-12 minutes, stirring occasionally, until it reaches al dente tenderness. Once cooked, drain the pasta in a colander and set it aside while you prepare the sauce.

In a spacious sauté pan, combine 4 tablespoons of salted butter and 2 tablespoons of olive oil over medium heat. Allow the mixture to melt and heat for about 1 minute. Add 3 minced garlic cloves to the pan, cooking for 30-60 seconds or until fragrant, being careful not to let the garlic burn.

Stir in 2 tablespoons of Gochujang, ½ cup of heavy cream, and ½ cup of shredded Parmesan or Cheddar cheese into the sauté pan. Mix everything well to blend the flavors as you cook for 1-2 minutes, allowing the sauce to thicken slightly.

Add the drained Fusilli Corti Bucati pasta directly into the sauce, ensuring it is well-coated. Toss the pasta in the sauce until every piece is drenched in the rich, creamy Gochujang sauce.

Serve immediately in bowls, garnishing with a sprinkle of fresh chopped parsley for a pop of color.