Red pepper & gochujang fusillioni

Step by Step

Step 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.

Step 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.