Get your prep done before you start cooking: Grate the Parmesan, chop the basil and mince the garlic cloves.
Boil the pasta until al dente in generously salted water. When ready, scoop up ½ cup cooking water, then drain the pasta.
While the pasta is boiling, heat oil and butter over medium low in a large skillet. Add garlic and cook for 1 minute. Add tomato paste and cook for 2 minutes. Add Gochujang and stir until combined. Season with salt and pepper.
Deglaze the skillet with vodka, stir to combine. Pour in cream and simmer for 5 minutes.
Gently stir in Parmesan. Finally toss in pasta, ¼ cup cooking water and basil. Taste and adjust salt and pepper, add more cooking water if needed. Serve immediately. Enjoy!
