Creamy Tomato & Gochujang Rigatoni

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A plate of creamy tomato and gochujang rigatoni pasta topped with parmesan cheese

Creamy Tomato & Gochujang Rigatoni

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A plate of creamy tomato and gochujang rigatoni pasta topped with parmesan cheese

A plate of creamy tomato and gochujang rigatoni pasta topped with parmesan cheese

Why You’ll Love This Recipe

This one’s a weeknight pasta that feels like a little hug. It’s spicy. It’s creamy. It’s a whole mood. The secret? A hit of gochujang brings the heat, balanced by jammy roasted cherry tomatoes and a swirl of cream to mellow it all out. It’s rich, punchy and exactly the kind of dish that makes rigatoni the star of the show.

What is Creamy Tomato & Gochujang Rigatoni?

It’s an Italian-Korean fusion pasta where rigatoni pasta is coated in a spicy tomato-based sauce made with roasted cherry tomatoes, gochujang (Korean chilli paste), tomato paste, garlic and cream. The result? A creamy, umami-loaded dish with the perfect amount of heat.

What’s the deal with pasta water?

Don’t skip the pasta water! That starchy, salty liquid is liquid gold. It helps emulsify the sauce and cling to the pasta like a dream. Just half a cup is enough to thicken the sauce beautifully while keeping it glossy.

A plate of creamy tomato and gochujang rigatoni pasta topped with parmesan cheese

Special Ingredient Notes

  • Gochujang is a fermented Korean chilli paste. It adds depth, sweetness and a kick of heat. It’s different from regular chilli sauce because it’s fermented, which gives it that umami-rich backbone
  • Cherry tomatoes work best here because they roast into sweet, blistered pockets of flavour that melt into the sauce.
  • White wine lifts the whole thing with acidity and brightness, so don’t skip it (and yes, you can sip the rest while cooking).

Ingredients for Creamy Tomato & Gochujang Rigatoni

What You Need

  • cherry tomatoes
  • olive oil
  • rigatoni pasta
  • garlic
  • tomato paste
  • gochujang
  • white wine
  • cream
  • butter
  • parmesan cheese

Steps

Preheat the oven to 200°C/390°F. Place the tomatoes in a roasting dish and drizzle with one tablespoon of the olive oil and sprinkle with salt. Roast for 20 minutes or until blistered.

Place the tomatoes in a roasting dish and drizzle with one tablespoon of the olive oil and sprinkle with salt.

Place the tomatoes in a roasting dish and drizzle with one tablespoon of the olive oil and sprinkle with salt.

Cook the rigatoni pasta until just al dente (follow the packet instructions). Reserve ½ cup of the pasta cooking water. Then drain and set aside.

Cook the rigatoni pasta until just al dente

Cook the rigatoni pasta until just al dente

Meanwhile, heat the remaining olive oil in a pan over medium heat. Add the garlic and cook for a minute or until fragrant. Add in the tomato paste and gochujang, then let it cook for 2 minutes while stirring.

Add the garlic

Add the garlic and cook for a minute or until fragrant. Add in the tomato paste and gochujang.

Add in the roasted tomatoes and pour in the wine. Simmer for 5 minutes or until the tomatoes melt down into a saucy consistency.

Add in the roasted tomatoes and pour in the wine.

Simmer for 5 minutes or until the tomatoes melt down into a saucy consistency.

Add in the cooked rigatoni and toss everything together. Pour in the reserved pasta water and shake the pan for 4-5 minutes or until the sauce starts to thicken and evenly coats the pasta.

Add pasta and pasta water

Shake the pan for 4-5 minutes or until the sauce starts to thicken and evenly coats the pasta.

Stir in the cream and simmer for another 2 minutes or until the sauce is rich and velvety. Add the butter and toss it through until melted.

Stir in the cream and simmer for another 2 minutes

Add the butter and toss it through until melted.

Divide the pasta between serving plates. Grate over a generous amount of parmesan cheese. Drizzle with a little olive oil and serve hot.

A plate of creamy tomato and gochujang rigatoni pasta

A plate of creamy tomato and gochujang rigatoni pasta topped with parmesan cheese

A plate of creamy tomato and gochujang rigatoni pasta topped with parmesan cheese

A plate of creamy tomato and gochujang rigatoni pasta topped with parmesan cheese

Marion’s Kitchen Tip

If your sauce looks too thick before adding the cream, loosen it with an extra splash of pasta water. That silky finish is all about balance.

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Creamy Tomato & Gochujang Rigatoni

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PREP TIME

10 minutes

COOK TIME

30 minutes

SERVES

2

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Ingredients for Creamy Tomato & Gochujang Rigatoni

Ingredients

Instructions



1

Time to preheat

Preheat the oven to 200°C/390°F.



2

Roast the tomatoes

Place the tomatoes in a roasting dish and drizzle with one tablespoon of the olive oil and sprinkle with salt. Roast for 20 minutes or until blistered.



3

Cook the pasta

Cook the rigatoni pasta until just al dente (follow the packet instructions). Reserve ½ cup of the pasta cooking water. Then drain and set aside.



4

Start the sauce base

Meanwhile, heat the remaining olive oil in a pan over medium heat. Add the garlic and cook for a minute or until fragrant. Add in the tomato paste and gochujang, then let it cook for 2 minutes while stirring.



5

Simmer with wine and tomatoes

Add in the roasted tomatoes and pour in the wine. Simmer for 5 minutes or until the tomatoes melt down into a saucy consistency.



6

Add pasta and pasta water

Add in the cooked rigatoni and toss everything together. Pour in the reserved pasta water and shake the pan for 4-5 minutes or until the sauce starts to thicken and evenly coats the pasta.



7

Stir in cream and butter

Stir in the cream and simmer for another 2 minutes or until the sauce is rich and velvety. Add the butter and toss it through until melted.



8

Serve

Divide the pasta between serving plates. Grate over a generous amount of parmesan cheese. Drizzle with a little olive oil and serve hot.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or cream to loosen the sauce.

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The post Creamy Tomato & Gochujang Rigatoni appeared first on Marion's Kitchen.



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