Dive into a delightful fusion with Gochujang Rosé Spaghetti, where Korean spice meets Italian comfort. The perfectly cooked durum wheat spaghetti pairs amazingly with a creamy, spicy twist. Watch how simple it is to make here!


Adjust Servings
250g Naturel Organic Spaghetti
1 tbsp Korean toasted sesame oil
6 - 8 prawns, peeled and deveined (keep the prawn heads) (optional)
2 tbsp Naturel Extra Virgin Olive Oil
1/2 brown onion, diced
3 cloves garlic, minced
1 bottle Naturel Organic Tomato with Mascarpone Pasta Sauce
1 1/2tbsp gochujang paste
1/2tbsp light soy sauce
1/4 cup regular milk
1/4 cup pasta cooking water
1/2 cup grated parmigiano-reggiano/parmesan cheese
Cracked black pepper (optional)
Spring onion, finely chopped (optional)


- Deshell and devein the prawns, keeping the prawn heads in a separate bowl for the prawn oil step.
- Dice up the brown onion into small cubes and mince up 3 cloves of garlic.
- Heat up some sesame oil in a nonstick pan and sear the prawns till golden and cooked through, then set aside for later.
- Add 2 tbsp of Naturel Extra Virgin Olive Oil into the same pan and sauté the prawn heads till it sizzles, making sure to press and extract out all the juices into the prawn oil.
- Discard the prawn heads then add in the diced onion and sauté till it starts to turn translucent.
- Toss in the garlic and continue sautéing till fragrant.
- Remove the pan from the heat and taking a separate pot, bring some water to boil, throw in a pinch of salt, and prepare the Naturel Organic Spaghetti according to package instructions.
- Bringing the nonstick pan back onto the heat, stir in the Naturel Organic Tomato with Mascarpone Pasta Sauce together with some pasta cooking water, gochujang paste and milk.
- Stir to incorporate the sauce together then toss in the cooked spaghetti.
- Season with the light soy sauce, then grate some parmiggiano-reggiano cheese on top.
- Return the cooked prawns and juices back to the pasta and toss together till everything is combined.
- Plate up and finish with more parmiggiano-reggiano cheese, a crack of black pepper and some chopped spring onions.