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
Abigail Spooner
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.
