Creamy tomato and gochujang penne
Prep time: 25 minsTotal time: 
Creamy tomato and gochujang penne
Gochujang, a Korean paste made from red chillies and fermented soybeans, elevates this fresh tomato pasta. The quantity here gives a smoky, gentle kick of heat, but add more gochujang if you enjoy spice
Prep time: 25 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1½ tbsp olive oil
- 2 x 325g packs baby plum tomatoes
- 300g wholewheat pasta (we used penne)
- 2 garlic cloves, crushed
- 1½ tbsp gochujang (we used Sun Hee)
- 4 spring onions, trimmed and thinly sliced
- 1 x 150ml pot single cream
- 50g Stamford Street Co. Italian Hard Cheese, finely grated, plus extra to serve
- handful snipped chives, to serve
Step by step
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Bring a pan of salted water to the boil for the pasta. Meanwhile, heat the oil in a large frying pan. Add the tomatoes with a pinch of salt and cook over a medium-high heat for 10 minutes, stirring occasionally, until the tomatoes have softened and are starting to burst.
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After 10 minutes, cook the pasta in the boiling water according to pack instructions, then drain. Meanwhile, use the back of a wooden spoon to pulp down some of the tomatoes. Cook for a further 4-5 minutes, then add the garlic and gochujang and cook for 2 minutes, stirring. Reduce the heat to low and add the spring onions, cream and grated cheese. Stir until combined.
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Transfer the cooked pasta to the tomato mixture and stir until coated. Divide among shallow bowls and sprinkle with extra cheese and the snipped chives to serve.
