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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.
Recipe Card
ingredients
- 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
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Top with torn burrata, scallions, black sesame seeds, and serve warm.