In a medium to large pot, bring a pot of salted water to a boil and cook your orecchiette until al dente. Set aside a cup of pasta water if you finish cooking the pasta before it’s ready to be used.
While the pasta is cooking, on medium heat in a sauté pan, sauté the diced onions (seasoned with 1 tsp salt) for 2-3 minutes, before adding the ground beef, 1 tsp salt, and garlic.
Cook the ground beef until it is almost cooked through, breaking it up with a wooden spoon as you go along, before adding in the tomato paste and gochujang.
Stir to combine before adding a cup of pasta water and continue to stir, letting the liquid simmer. After the liquid has cooked down to your directed thickness, add in the orecchiette and peas. Stir to combine. I like my liquid to be just thick enough to coat my pasta.
Serve immediately or allow to cool and store in the fridge.