In a medium-sized pan, heat 2 tablespoons of olive oil over medium heat. Add 1 tablespoon of butter and let it melt and bubble until it’s golden brown and slightly nutty. This is your fat base for the sauce.

Toss in the finely diced shallot. Stir and let it cook until soft and translucent, about 2-3 minutes. You’re building the first layer of flavor here, so don’t rush it!

Spoon in 2 tablespoons of tomato paste. Stir well and let it cook for 2-3 minutes, allowing the paste to caramelize and darken in color. This deepens the flavor and adds that rich tomato base.

Add 1-2 tablespoons of gochujang (depending on your spice preference) to the pan. Stir it into the tomato paste until fully combined. Let it cook for 1-2 minutes, so the flavors can mingle and the sauce gets nice and spicy.

Lower the heat and slowly pour in ½ cup of heavy cream. Stir the sauce until it’s smooth, creamy, and a beautiful deep red. Let it simmer for about 5 minutes, allowing the flavors to meld together into spicy, creamy perfection.

Give the sauce a taste and season with salt as needed. If you want more heat, add a little extra gochujang or red pepper flakes. If it’s too spicy, you can calm it down with a splash more cream. Pour it over pasta, drizzle it on roasted veggies, or use it as a sauce for anything your heat desires!