Tomato Gochujang Rigatoni

Tomato Gochujang Rigatoni

Italian-Korean fusion that works effortlessly, a blend that’s equal parts bold and comforting.

Creamy, spicy and just the right amount of indulgent. Gochujang brings a gentle heat and deep umami, balanced by roasted cherry tomatoes that turn sweet and jammy in the oven.

A swirl of cream ties it all together, coating every piece of rigatoni in a rich, velvety sauce that’s full of character.

INGREDIENTS

500g cherry tomatoes
3 tbsp extra virgin olive oil, plus extra to serve
250g rigatoni pasta
5 cloves of garlic, finely chopped
1/4 cup tomato paste
1 tbsp Korean gochujang
1/2 cup white wine
1 cup cream
20g butter
Parmesan cheese to serve

METHOD

Preheat the oven to 200°C/390°F. Place the tomatoes in a roasting dish and drizzle with one tablespoon of the olive oil and sprinkle with salt. Roast for 20 minutes or until blistered and soft.

Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente, following packet instructions. Reserve ½ cup of pasta water, then drain and set aside.

Heat the remaining olive oil in a non-stick pan over medium heat. Add garlic and cook until fragrant. Add in the tomato paste and gochujang, then let it cook for 2 minutes while stirring.

Add the roasted tomatoes and white wine. Simmer for 5 minutes until the tomatoes break down into a thick, saucy consistency.

Add in the cooked rigatoni and toss everything together. Pour in the reserved pasta water and gently stir for 4-5 minutes or until the sauce starts to thicken and evenly coats the pasta.

Stir in the cream and simmer for another 2 minutes until smooth and glossy. Add the butter and toss until melted.

Divide between bowls, top with freshly grated Parmesan and a drizzle of olive oil, and serve while hot.