Red pepper & gochujang fusillioni
Prep
5 mins
Cook
10 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just 15 minutes flat. The beauty of this red pepper and gochujang fusilli is how it transforms a few simple ingredients into something that tastes restaurant quality. Red peppers are packed with vitamin C, which is fantastic for boosting immunity, and the gochujang paste brings this amazing savory heat that makes the whole dish sing. It's become my go to when I want something impressive but don't have much time or energy to spend in the kitchen.
Ella x
Ingredients
- 360 gramspasta(pack No.1 Fusillioni)
- 2 tspvegetable oil(vegetable oil)
- 250 gramsroasted red peppers(jarred roasted red peppers)
- 2½ tspcooks’ ingredients gochujang chilli paste
- 60 mlsdouble cream
- 15 gramsparmigiano reggiano(Parmigiano Reggiano, finely grated)
- 1chives(Chives, finely chopped, optional, to serve)
- 1black pepper(Black pepper, optional, to serve )
Detail level
Instructions
- 1
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.
- 2
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.
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