Step 1: Cook the pasta according to package directions in well-salted water until al dente. Before draining, reserve at least 1 cup of the starchy pasta water. This is crucial for achieving the perfect sauce consistency for your Creamy Gochujang Tomato Pasta.
Step 2: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely diced onion and sauté until softened and translucent, about 5-7 minutes.
Step 3: Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it. This aromatic base is key to building flavor in your Creamy Gochujang Tomato Pasta.
Step 4: Stir in the gochujang. Cook for 2-3 minutes, stirring constantly. This step, known as "blooming" the gochujang, helps to deepen its flavor and mellow out some of its raw spiciness, enhancing the overall taste of your Creamy Gochujang Tomato Pasta.
Step 5: Pour in the crushed tomatoes and vegetable broth (or water). Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 10-15 minutes, allowing the flavors to meld and deepen. Stir occasionally. Add the soy sauce and sugar (if using).
Step 6: Stir in the heavy cream. Once combined, add the drained pasta directly to the sauce. Toss everything together, adding the reserved pasta water a little at a time (about 1/4 to 1/2 cup initially) until the sauce coats the pasta beautifully and reaches your desired consistency. The starchy pasta water helps emulsify the sauce, making it cling to every strand of pasta.
Step 7: Taste the Creamy Gochujang Tomato Pasta and adjust seasoning with salt and pepper as needed. You might find you need a pinch more salt due to the pasta water. Serve immediately, garnished with fresh basil or scallions and a sprinkle of toasted sesame seeds. Enjoy your incredibly delicious Creamy Gochujang Tomato Pasta!