Spicy Gochujang Tomato Spaghetti
A Fusion Pasta Recipe Featuring Colorful Bell Peppers, Cherry Tomatoes, and the Umami of Gochujang
Create a unique fusion pasta dish packed with a delightful balance of spicy and tangy flavors by incorporating colorful bell peppers and the rich taste of gochujang. This recipe is perfect for a delightful home-cooked meal.
Ingredients- Spaghetti noodles, about 200g
- Bell peppers (using a variety of colors is recommended)
- Cherry tomatoes, 10-15
- 1 Onion
- 7-8 cloves Garlic
- Tomato sauce, 4-5 cups (store-bought or homemade)
- Gochujang (Korean chili paste), 3 Tbsp (adjust to taste)
- 1 Tbsp Olive oil
- Dried basil, a pinch
- Grated cheese, a pinch
- Black pepper, a pinch
- Salt, a pinch
- 1 Tbsp Coarse salt (for boiling pasta)
- 2-3 strips Bacon
Cooking Instructions
Step 1
First, thinly slice the garlic. Finely dice the onion and bell peppers. For the cherry tomatoes, briefly blanch them in boiling water to easily peel off the skins for a smoother sauce. (You can also skip peeling if you prefer).
Step 2
Heat 1 Tbsp of olive oil in a pan over medium heat. Add the sliced garlic and diced onion. Sprinkle with a pinch of salt and pepper to enhance their flavors. Sauté until the garlic is golden brown and the onions become translucent.
Step 3
Once the garlic and onions are well sautéed, pour in 4-5 cups of tomato sauce and stir in 3 Tbsp of gochujang, ensuring it dissolves completely. Add the prepared cherry tomatoes and bring the sauce to a simmer. You can adjust the ratio of tomato sauce to gochujang to suit your preference for spiciness. Let it simmer over medium-low heat until the ingredients are well combined.
Step 4
Prepare a generous pot of boiling water for the spaghetti. Add 1 Tbsp of coarse salt to the boiling water (this helps season the pasta from within). Once the water is at a rolling boil, add the spaghetti noodles and cook for 1-2 minutes less than the package instructions, aiming for an al dente texture, as they will finish cooking in the sauce.
Step 5
Cook the bacon strips in a dry pan over medium heat until golden brown and crispy on both sides. Transfer the cooked bacon to a paper towel-lined plate to absorb any excess grease, ensuring a cleaner taste.
Step 6
When the sauce has thickened slightly, drain the cooked spaghetti and immediately add it to the sauce pan. Adding about 1/2 cup of the pasta cooking water (pasta water) will help the sauce cling better to the noodles and achieve the desired consistency. Toss the spaghetti with the sauce over medium heat for 1-2 minutes, allowing the noodles to absorb the flavors.
Step 7
Transfer the finished Gochujang Tomato Spaghetti to a serving plate. Arrange the cooked bacon pieces on top. Finish with a sprinkle of grated cheese and dried basil for an extra layer of flavor and aroma. Enjoy your delicious and vibrant fusion pasta!
