Korean Gochujang Fusilli

Charmaine Lu -
  • 360g fusilli
  • 2 tsp oil
  • 250g roast red capsicums from a jar, sliced
  • 2.5 tsp gochujang chilli paste
  • 60ml heavy cream
  • 15g grated parmesan
  • Cook the pasta in boiling salted water until al dente. Meanwhile, heat 2 tsp of oil in a frying pan and add the sliced capsicums along with the chilli paste. Cook for 3 mins, then transfer to a blender with the cream, parmesan and a pinch of sea salt. Whizz until very smooth.
  • Drain the cooked pasta and return to the pan along with the creamy chilli sauce. Cook for 2 mins, then serve in bowls with plenty of cracked black pepper, some more parmesan and maybe some chopped chives, if you fancy.
15 mins
4 serving