In this quick weeknight meal, Italian passata and Korean gochujang combine to create a smooth, bold sauce reminiscent of silky Italian vodka sauce, but with a deeper layer of umami and a pleasant hint of heat. Passata, an uncooked, strained puree of ripe tomatoes with the skins and seeds removed, is smooth and bright. Gochujang, a deeply savory, fermented chili paste made from glutinous rice, soybeans, and gochugaru (Korean chili powder), brings gentle heat and a touch of sweetness. Together, they formed a rich, harmonious sauce that clung beautifully to pasta and delivered depth well beyond the effort it took to make. A sprinkle of garlicky bread crumbs over the pasta before serving added a pleasant crunch and another layer of flavor.
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