Step 1

Bring a large pot of water to the boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 8 to 10 minutes. Reserve 1 cup of the cooking liquid then drain the noodles and set aside. Toss the noodles with 1 tablespoon of the olive oil.

Step 2

Return the pasta pot to medium heat, then add the remaining olive oil and heat through. Add the butter and allow to melt then add the shallots and sauté, stirring occasionally, until tender, about 6 minutes. Add the garlic and sauté until fragrant, just a few seconds.

Step 3

Stir in the tomato paste and gochujang, cooking for just 30 seconds to mellow the acidity.

Step 4

Whisk in the chicken stock until smooth then whisk in the cream and season to taste with salt and pepper.

Step 5

Add the pasta and toss to combine slowly add the Parmesan until the sauce is smooth; add the pasta water 2 tablespoons at a time if the sauce is too clumpy.

Step 6

Divide between warmed pasta bowls and serve hot. Top with sesame seeds (optional).