GoChuJang Tomato Pasta
This was the first dish I made when I was 17.
Have you liked a dish so much, you would make it whenever you have the chance?
Well, I sure did have. I remember when I first started cooking, a proud moment for making my first dish ever. It was a tomato pasta with a store-bought sauce and cheap pasta.
After numerous repetitions of creating the same dish, I tried various of methods and ingredients to discover the best in the last 7 years. If you like a mild spicy in your profile, this is the one on your table tonight.
Pair with a nice red, I personally love Cabernet Sauvignon, but lighter profile will suit better with this one.
Ingredients
- 1/2 tsp of Gochujang (Korean Spicy pepper paste)
- 2 Cups of Tomato Sauce (I use Trader Joe's)
- 1/4 of Onion, chopped
- 2 Heads of Cremini Mushroom, chopped
- 1/4 lbs. of Grounded Beef
- 2 Tbsp of Olive Oil
- 2 Servings of Spaghetti pasta
- (optional) Basil, thinly sliced
- (optional) Parmesan cheese, shredded
- (optional) 1/3 cup of red wine
Step 1
Prepare the ingredients as you boil a pot of water for the pasta. Add salt and pasta to water when it starts to boil, cook Al Dante for about 10 minutes.
Step 2
On the side pan, turn heat to medium and sauté your onions and mushrooms in Olive Oil. Cook for 8 minutes.
Step 3
Raise your heat to High, then add in your Ground Beef until it lightly browns (4 minutes). Then, add in the red wine if you prepared it.
Step 4
Make a small corner in the pan and add in the Gochujang. Stir the paste in the pan for about a minute then give it a nice mix with everything else in the pan.
Step 5
Turn heat to low. Then, add in the Tomato Sauce into the pan. Give it a nice mix.
Step 6
After the sauce starts to bubble, add in a 1/4 Cup of pasta water and raise the heat to medium. After 30 seconds, add in the cooked pasta and give it a nice stir.
Step 7
Plate the pasta, top it with the optional Parmesan Cheese or thinly sliced Basil for extra aroma. If not, just serve.