Creamy gochujang tomato pasta recipe | Good Food

Units:

200g rigatoni, schiaffoni or other tubular short pasta
1 tbsp olive oil
200g cherry tomatoes
2 garlic cloves
1-2 tbsp gochujang paste
to taste
1 tbsp tomato purée
2 tsp soy sauce
3 tbsp double cream
or crème fraîche
pinch of sugar
(optional)
25g parmesan
2 spring onions
or crispy onions, to serve
2 tsp sesame seeds
(optional)

Method

step 1
Boil the pasta in well-salted water until al dente.
step 2
Meanwhile, heat the olive oil in a deep frying pan over a medium heat and fry the tomatoes for 5 mins until softening and starting to burst. Finely slice the garlic cloves and add to the tomatoes, then fry for 1 min until fragrant.
step 3
Add the gochujang and tomato purée with 100ml pasta cooking water. Simmer for a few minutes to combine. Stir in the soy sauce and double cream, then season. Bubble for a few minutes until slightly thickened. Taste and add a pinch of sugar if you feel it’s needed to balance any tartness.
step 4
Add the pasta to the sauce along with a splash or two of the cooking water and the parmesan, then toss to coat the pasta. Finely chop the spring onions and scatter over the pasta just before serving along with the sesame seeds, if using.