Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add the fusilli corti bucati pasta and cook for 7-12 minutes, or until al dente. Strain in a colander and set aside.

In a large sauté pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Once the butter melts, add 2-3 minced garlic cloves. Sauté for about 30-60 seconds until fragrant, avoiding browning.

Stir in 2-3 tablespoons of gochujang and 1 cup of heavy cream, mixing well. Let the sauce simmer gently for 1-2 minutes to thicken.

Add the cooked pasta to the sauté pan, using tongs to toss it gently with the sauce. Adjust consistency with pasta water or more cream as needed.

Transfer the gochujang pasta onto serving plates and garnish with chopped parsley before serving.