Giant fusilli pasta with creamy gochujang sauce

Step 1

In a large pot of boiling water, cook the giant fusilli (colonne pompeii) until al dente, about 10 minutes. Reserve 1½ cups of pasta water, then drain the pasta.

Step 2

Meanwhile, in a large pan over medium heat, heat the olive oil. Add chili flakes and garlic, cooking for about 2 minutes while stirring frequently.

Step 3

Add the gochujang paste to the pan and cook, stirring frequently, until the paste darkens, about 3 minutes.

Step 4

Add the reserved pasta water to the pan to deglaze, stirring to incorporate. Add 1 cup of heavy cream and Parmesan cheese, stirring to combine. If the sauce seems too thick, add more pasta water as needed.

Step 5

Turn off the heat and add the cooked pasta to the pan, tossing to evenly coat the pasta with the sauce.

Step 6

Serve the pasta with extra Parmesan on top. Garnish with fresh chives, furikake, and a drizzle of spicy mayo.

Step 7

Enjoy!