Red pepper & gochujang fusillioni
Red pepper & gochujang fusillioni
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Method
Cook 360g 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 2½-3 tsp Cooks’ Ingredients Gochujang Chilli Paste. Cook, stirring, for 2-3 minutes.
Transfer to a blender or food processor with 60ml double cream, 15g 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.
