

Say it with us: Tomato Gochujang Giant Fusilli! This no-cook sauce relies on Tuttorosso San Marzano Style Hand Crushed Tomatoes to start with a baseline of quality ingredients. Gochujang, a spicy…
Ingredients
- 1 pound fusilli pasta
- 1 (28 ounce) can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
- 1/2 cup heavy cream
- 2/3 cup sour cream, or creme fraiche
- 3-4 tablespoons gochujang chili sauce, depending on spice tolerance
- 2 teaspoons kosher salt
- 2 garlic cloves, large
- 2 tablespoons butter, cubed
- 2 burrata, 8 oz balls, for serving
- scallions, thinly sliced, for serving
- sesame seeds, black variety, for serving (optional)
Instructions
Step one
Bring a large pot of salted water to boil. Cook the pasta to al dente according to package instructions, reserving about 1 cup of pasta water.
Step two
In a blender, deep bowl or jar, add the Tuttorosso San Marzano Style Hand Crushed Tomatoes, heavy cream, sour cream (or crème fraiche), gochujang, salt and garlic cloves. Use an immersion blender or blender to combine.
Step three
Drain the pasta and return to pot. Working in alternating batches, add about 1 cup of tomato gochujang sauce, 1/3 cup pasta water, and 2-3 cubes of butter using tongs to coat the pasta. Repeat until a smooth, glossy sauce is achieved.
Step four
Top with torn burrata, scallions, black sesame seeds and serve warm.