Gochujang Tomato Burrata Pasta

15 minutes Cook Time
2 Servings

This is the kind of pasta you make when you want something that tastes like a whole production but takes about 15 minutes. Gochujang and chili crisp bring the heat, Tuttorosso Tomato Sauce keeps things rich and saucy, and creamy burrata balances it all out. Serve the burrata on top and swipe each bite through it, or mix it right into the pasta for an extra-creamy sauce. @thefeedfeed @kilnandkitchen

Ingredients

  • 8 ounces pasta
  • 2 tablespoons chili crisp, plus more for serving
  • 2 tablespoons gochujang

  • 1 can Tuttorosso Tomato Sauce 8 oz

  • 1/2 tablespoon honey
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • 1 (4-ounce) ball burrata
  • Fresh basil, for serving

Instructions

Step one

Bring a large pot of salted water to a boil.

Step two

Meanwhile, add the chili crisp and gochujang to a large skillet over medium heat. Cook for 1 to 2 minutes, stirring frequently, until fragrant and the gochujang begins to darken and caramelize.

Step three

Pour in the Tuttorosso Tomato Sauce. Use a wooden spoon to scrape up any caramelized bits of gochujang stuck to the bottom of the pan. Stir in the honey and Italian seasoning, then season with salt and pepper. Reduce the heat and let the sauce simmer while the pasta cooks.

Step four

Add the pasta to the boiling water and cook according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain.

Step five

Add the cooked pasta to the sauce and toss until evenly coated. Add reserved pasta water, a splash at a time, as needed to loosen the sauce.

Step six

Portion the pasta into bowls and top with the burrata. Finish with more chili crisp and fresh basil. Serve immediately.

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