Tomato Gochujang Spicy Fusilli

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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.

Prep time 10mins
Cook time 10mins
Serves or Makes: 8

Recipe Card


  • 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


  • 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.