Creamy Tomato Korean Chili Pasta

Creamy Tomato Korean Chili Pasta

Creamy Tomato Korean Chili Pasta

Serves: 2-3 | Prep time: 10 min | Total time: 30 min

A creamy, spicy tomato pasta, the perfect weekday dinner.

Ingredients

Pasta

  • 4 oz dry pasta (conchiglie or pipette recommended)
  • Handful of salt (for pasta water)
  • 1/2 cup reserved pasta water

Sauce

  • 1 tbsp DIME Korean Chili seasoning
  • 2 small shallots, minced
  • 1 garlic clove, minced
  • 3 tbsp tomato paste
  • 1-2 tbsp extra virgin olive oil
  • 2 tbsp butter (for vegan version: substitute additional olive oil)
  • 1/4 cup heavy cream (optional for vegan version)
  • 1 tbsp honey

Garnish

  • DIME Korean Chili flakes

Instructions

  1. Cook the pasta. Bring a pot of salted water to a boil. Cook pasta until al dente according to package instructions. Before draining, reserve 1/2 cup of pasta water.
  2. Build the flavor base. In a pan over medium heat, add olive oil, shallots, and garlic. Cook until softened and fragrant, about 2-3 minutes.
  3. Toast the tomato paste & seasoning. Add tomato paste and DIME Korean Chili seasoning. Cook, stirring frequently, until the mixture becomes fragrant and slightly caramelized, about 7-10 minutes.
  4. Make the sauce. Stir in reserved pasta water, butter, heavy cream, and honey. Mix until combined.
  5. Blend until smooth. Using an immersion blender, blend the sauce until smooth and creamy.
  6. Finish the pasta. Return sauce to medium heat and toss in the cooked pasta. Stir until evenly coated and glossy.
  7. Serve. Plate the pasta and finish with a sprinkle of DIME Korean Chili flakes on top.