In a large pot, boil water and a bit of salt for your pasta

Dice your onion then add to a pan with avocado oil on medium heat

Sauté until the onions are translucent (about 5 min), tossing every minute or so

To your onions, add salt, pepper, and garlic and cook until fragrant (about 2 min)

Add the tomato paste and gochujang and mix until combined

Add in the butter and stir it in with the other ingredients. Cook this mixture for 7-9 minutes tossing every 1-2 minutes to make sure it doesn’t burn/get too brown on the bottom

Once your pasta water is boiling, add in your pasta and cook al dente as instructed on the packaging

Adjust the heat of your pan to low and add the coconut cream. Stir until combined and let it simmer on low heat for another few minutes

Add the pasta water and parmesan to the sauce and stir together. Add more salt to taste and/or more cheese.

Transfer the al dente pasta to the sauce and toss until fully coated. If you want the sauce to be saucier, add more pasta water. If you want a more sticky texture, add more cheese

Storage: airtight container in the fridge for up to 4 days