Blend fresh tomato and tomato juice in a blender until smooth to make the sauce.
Heat oil in a pan, add seasoned beef and sliced bacon, then sauté while sprinkling salt.
If too much fat renders from the meat, pour out about half to avoid greasiness.
Add chopped onion and garlic to the cooked beef, then stir in crushed peperoncini and 1 tablespoon sugar.
Pour in 1.5 cups of water, bring to a boil, then add the blended tomato sauce and boil once more.
Add fusilli so it’s just covered with water, reduce heat to medium, cover with lid, and cook for about 9 minutes. Stir occasionally to prevent sticking.
Once the pasta is partially cooked, add heavy cream, parmesan cheese powder, and spinach, mixing well to form a creamy rossini-style sauce.
Finally, generously top with mozzarella cheese, cover again, and let sit until the cheese melts.
Chop vegetables and blend tomato and tomato juice in a blender.
Sauté seasoned beef and bacon in a pan, remove about half the rendered fat, then add vegetables, peperoncini, and sugar.
Pour in water and tomato sauce, bring to a boil, then add fusilli and cook covered over medium heat for 9 minutes.
Mix in heavy cream, parmesan cheese, and spinach, then top with mozzarella cheese and melt.
Cooking tips 💡
If using only Korean tomatoes, which tend to be less acidic, mix in store-bought tomato juice or canned tomato puree for better balance.
Remove excess bacon fat early to prevent oil floating on top of the sauce later.
Recommended pasta types are short pastas like fusilli or penne that absorb sauce well.
Sam Kim's Chicken Mozzarella Stew
A delightful stew made with tender chicken breast, fresh tomato sauce, and plenty of thick mozzarella cheese, simmered to perfection.