5-ingredient creamy, spicy tomato pasta
"Inspired by a recipe on Eater from Joy Cho, just stripped back to make it even easier. This is one of my favorite pasta sauces, comes together so quickly, is super versatile, and has just the right amount of heat. Add more flavor by throwing in some shallots or onions with the garlic, or serve with a fried egg, scallions, or flakes of nori on top. It’s simpler, and dare I say better, than the creamy pasta alla vodka of Gigi Hadid “fame.” To freshen it up, you could also add some sliced roasted red peppers, halved cherry tomatoes, or even sun-dried tomatoes to the sauce before adding the pasta."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, pot, frying pan (large), cooking spoon, colander
How-To Videos
How to make fresh pasta
Homemade tomato sauce
How to prepare garlic
Nutrition per serving
Step 1/3
- 2 cloves garlic
- cutting board
- knife
- pot
Thinly slice garlic. Set a pot of water to boil over medium high heat.
Step 2/3
- 250 g paccheri pasta
- 1 tbsp butter
- 3 tbsp tomato paste
- 1 tbsp gochujang
- 100 ml heavy cream
- frying pan (large)
- cooking spoon
Once water is boiling, season generously with salt and cook pasta according to package instructions. Reserve some pasta water, then drain. Add butter to a large frying pan over medium heat. Once melted, add garlic and let cook for approx. 1 min. Add tomato paste and gochujang and stir constantly to combine. Once the mixture is sticking to the bottom of the pot, after approx. 5 min., add heavy cream, reduce heat to low, and let simmer gently while the pasta cooks.
Step 3/3
- salt
- pepper
- lemon (for serving)
- colander
Add pasta and some pasta water to the sauce, turn up the heat, and mix well until the sauce coats all the pasta and has thickened up a bit. Add more pasta water as needed to create the texture you want. Serve immediately, topped with black pepper and a bit of lemon juice to taste. Enjoy!
Enjoy your meal!
