Creamy gochujang tomato pasta
- Anna Glover
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Serves 2
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 5 out of 5.10 ratingsRate
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Choose your favourite short tube-shaped pasta and make a tomato sauce with spicy-sweet gochujang flavours. Top with spring onions and sesame seeds
High-fibre
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Ingredients
Nutrition
Units:
MetricUS
-
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)
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Nutrition: Per serving
- kcal705
- fat35g
- saturates19g
- carbs74g
- sugars9g
- fibre8g
- protein19g
- salt2.13g
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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.
Recipe tip
When not in season, use half a can of chopped tomatoes instead of fresh tomatoes.
Recipe from Good Food magazine, August 2026
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