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Cook your pasta of choice until just shy of al dente. Drain and set aside, reserving the pasta water.
Heat a generous splash of olive oil. Now add 1 cup cherry tomatoes. Cook until they start to blister.
Add ½ onion, finely diced, 2-4 cloves of minced garlic, and seasonings of choice: chilli flakes, oregano, salt & pepper etc. Sauté until fragrant.
Stir in 1.5-2 tbsp of gochujang, cooking for a few minutes until deeper in flavour and caramelised.
Optional: add a splash of vodka to deglaze the pan, the mixture should bubble with most of the vodka evaporating.
Add ½ cup cream + generous splash of pasta water, stirring continuously to combine into a creamy sauce. Season with salt and pepper.
Toss in your pasta followed by heaps of parmesan/ mozzarella. Mix well to combine. Add a splash of water/ cream as required to loosen or thicken your sauce.
Serve with more parmesan on top.