Tomato Gochujang Cream Pasta

A spicy, rich, delicious pasta dish made with tomatoes and Gochujang (Red Pepper
Paste). The Korean twist on this pasta dish will have you asking for seconds.

Servings: 4

Author:

Prep Time
30 minutes

Course:

noodles One dish meals

Cuisine:

Asian-American

Keywords:

Pasta cherry tomatoes gochujang joy cho

Instructions

1 Preheat oven to 400 degrees. Place cherry tomatoes on a foil-lined baking sheet.
Drizzle the tomatoes with the oil and season with salt and pepper. Roast the
tomatoes for 20 to 25 minutes, until they soften and begin to burst.
2 While tomatoes are roasting, prepare sauce. In a large saucepan or Dutch oven,
melt butter over medium heat and add minced garlic. Cook for 1 minute, stirring
frequently, until fragrant. Add the tomato paste and gochujang to the pot.
Increase the heat to medium-high and cook the mixture for 3 to 5 minutes,
stirring frequently, until the tomato paste and gochujang caramelize. It will
begin to brown and stick to the bottom of the pot in places, so reduce the heat
if they begin to burn.
3 Add the heavy cream and chicken broth and bring the sauce to a simmer. Continue
simmering, stirring frequently, until the sauce begins to thicken and the tomato
paste and gochujang are fully dissolved, 3 to 4 minutes. Reduce the heat to
medium-low and stir in the Parmesan and several generous cranks of freshly
ground black pepper. Season the sauce with salt to taste and a couple drizzles
of honey.
4 Continue to reduce the sauce until it thickens, about 5 minutes, then gently
stir in the roasted tomatoes.
5 Cook the pasta according to package instructions. Reserve some pasta water to
thin the sauce if it seems a little thick.
6 Drain the pasta, then toss it in the warm sauce and serve immediately with a few
more cranks of black pepper and Parmesan Cheese. Garnish with a few sprigs of
parsley or basil.

Tomato Gochujang Cream Pasta

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook