Red pepper & gochujang fusillioni

Name: Red pepper & gochujang fusillioni
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 360 g pack No.1 Fusillioni; 2 tsp vegetable oil; 250 g jarred roasted red peppers; 2½ tsp Cooks’ Ingredients Gochujang Chilli Paste; 60 ml double cream; 15 g Parmigiano Reggiano, finely grated; Chives, finely chopped, optional, to serve; Black pepper, optional, to serve

This creamy sauce has a sweet-spicy Korean kick and can be whizzed together while the pasta cooks.

3.5 out of 5 stars(5) Rate this recipe

Serves4
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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360g pack No.1 Fusillioni
2 tsp vegetable oil
250g jarred roasted red peppers
2½ tsp Cooks’ Ingredients Gochujang Chilli Paste
60ml double cream
15g Parmigiano Reggiano, finely grated
Chives, finely chopped, optional, to serve
Black pepper, optional, to serve

Cook the No.1 Fusillioni in boiling, salted water according to pack instructions. Meanwhile, heat 2 tsp vegetable oil in a nonstick frying pan over a medium-high heat. Drain and slice 250g jarred roasted red peppers, then add to the pan with the Gochujang Chilli Paste. Cook, stirring, for 2-3 minutes. Transfer to a blender or food processor with the double cream, finely grated Parmigiano Reggiano and a pinch of salt. Whizz until smooth.
Once cooked, drain the pasta, then return to the pan with the pepper sauce. Set over a low heat and stir for 1-2 minutes until hot. Divide between 4 shallow bowls, scatter over extra finely grated Parmigiano Reggiano, finely chopped chives and freshly ground black pepper to serve.

Typical values per serving when made using specific products in recipe