Image by Lisa Thompson
Say it with us: Tomato Gochujang Giant Fusilli! This no-cook sauce relies on San Marzano Style Hand Crushed Tuttorosso Tomatoes to start with a baseline of quality ingredients. Gochujang, a spicy Korean condiment, gives a depth of flavor and kick that’s mellowed out with creme friache and creamy burrata. Depending on how saucy you like your pasta you may have some leftover, to which I say, savor it! Add veggies and a poached egg for a stir-fry egg bowl situation or whip up another bowl of pasta. It'll keep in the fridge for about 3-5 days.
- 1 pound giant fusilli, or any dried pasta
- 1 28 ounce can Tuttorosso San Marzano Style Hand Crushed Tomatoes
- 1/2 cup heavy cream
- 2/3 cup creme friache, or sour cream
- 3-4 tablespoons gochujang, depending on spice tolerance
- 2 teaspoons Kosher salt
- 2 large cloves garlic
- 2 tablespoons butter, cubed
- 2 8 ounce balls burrata, for serving
- Scallions, thinly sliced, for serving
- Black sesame seeds, optional, for serving
Bring a large pot of salted water to a boil. Cook the pasta to al dente according to package instructions, reserving about 1 cup of pasta water.
In a blender, deep bowl, or jar, add the Tuttorosso San Marzano Style Hand Crushed Tomatoes, heavy cream, gochujang, salt, and garlic. Use an immersion blender or blender to combine.
Drain the pasta and return to pot. Working in alternating batches, add about 1 cup of Tomato Gochujang sauce, 1/3 cup pasta water, and 2-3 cubes of butter using tongs to coat the pasta. Repeat until a smooth, glossy sauce is achieved.
Top with torn burrata, scallions, black sesame seeds, and serve warm.