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Red pepper & gochujang fusillioni

Red pepper & gochujang fusillioni

This creamy sauce has a sweet-spicy Korean kick and can be whizzed together while the pasta cooks. 

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  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 360g pack No.1 Fusillioni
  • 2 tsp vegetable oil
  • 250g jarred roasted red peppers
  • tsp Cooks’ Ingredients Gochujang Chilli Paste
  • 60ml double cream
  • 15g Parmigiano Reggiano, finely grated
  • Chives, finely chopped, optional, to serve
  • Black pepper, optional, to serve

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,144kJ/ 510kcals

Fat

18g

Saturated Fat

8.7g

Carbohydrates

67g

Sugars

5.6g

Fibre

5.3g

Protein

18g

Salt

1.5g

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