Spicy Gochujang Beef Pasta

Finely dice the shallots and ginger, and crush the garlic. Thinly slice the chilli and spring onions and set aside for garnish.

Fill a large saucepan with salted water and bring it to the boil over a medium-high heat. Once boiling, drop in your pasta and cook following packet instructions until al dente.

Meanwhile, heat a glug of sesame oil in a separate large pan set over a high heat. When the oil starts to sizzle, add the beef mince and use a wooden spoon to spread into a thin layer. Leave the beef to cook for a few mins until nicely browned then flip it over and cook the other side for a couple of mins, using your spoon to break it up. Transfer the beef to a plate and set aside, leaving the juices in the pan.

Return the pan with the juices to the hob and reduce the heat to medium. Add the shallots, garlic and ginger and cook for around 7 mins until softened.

Return the beef to the pan with the softened aromatics then add the tomato purée, gochujang paste, soy sauce and honey. Add a couple of ladles of the pasta cooking water then mix to combine and bring to a simmer.

Drain the cooked pasta and add to the sauce, along with another ladle of pasta water if it needs loosening up. Stir to coat and continue to simmer for a minute or two until the pasta is cooked to your liking.

To serve, divide the pasta between bowls and top with the sliced spring onions and chillies, and sesame seeds.