Sausage Gochujang Rigatoni

20 mins
Serves 4
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Directions

  1. 1Peel and mince the shallot.
  2. 2Peel and mince the shallot.
  3. 3Peel and mince the shallot.
  4. 4Peel and mince the garlic.
  5. 5Peel and mince the garlic.
  6. 6Peel and mince the garlic.
  7. 7Cut the limes in half and remove the juice.
  8. 8Cut the limes in half and remove the juice.
  9. 9Cut the limes in half and remove the juice.
  10. 10Pick the coriander leaves off the stems and chop them finely.
  11. 11Pick the coriander leaves off the stems and chop them finely.
  12. 12Pick the coriander leaves off the stems and chop them finely.
  13. 13Pour 2 tablespoons of olive oil into a large pan over medium heat.
  14. 14Pour 2 tablespoons of olive oil into a large pan over medium heat.
  15. 15Pour 2 tablespoons of olive oil into a large pan over medium heat.
  16. 16Add the sausages to the pan and bash them to mince them roughly.
  17. 17Add the sausages to the pan and bash them to mince them roughly.
  18. 18Add the sausages to the pan and bash them to mince them roughly.
  19. 19Fry the sausage until cooked and crispy.
  20. 20Fry the sausage until cooked and crispy.
  21. 21Fry the sausage until cooked and crispy.
  22. 22Once browned, remove the sausage meat from the pan and set it aside on a plate.
  23. 23Once browned, remove the sausage meat from the pan and set it aside on a plate.
  24. 24Once browned, remove the sausage meat from the pan and set it aside on a plate.
  25. 25Return the pan to medium heat.
  26. 26Return the pan to medium heat.
  27. 27Return the pan to medium heat.
  28. 28Add the minced shallot and garlic to the pan and sauté for a few minutes.
  29. 29Add the minced shallot and garlic to the pan and sauté for a few minutes.
  30. 30Add the minced shallot and garlic to the pan and sauté for a few minutes.
  31. 31Add 2 tablespoons of butter and fry until softened and fragrant.
  32. 32Add 2 tablespoons of butter and fry until softened and fragrant.
  33. 33Add 2 tablespoons of butter and fry until softened and fragrant.
  34. 34Add 2 tablespoons of gochujang to the pan.
  35. 35Add 2 tablespoons of gochujang to the pan.
  36. 36Add 2 tablespoons of gochujang to the pan.
  37. 37Add 220 ml of single cream to the pan.
  38. 38Add 220 ml of single cream to the pan.
  39. 39Add 220 ml of single cream to the pan.
  40. 40Add the lime juice and 2 tablespoons of honey to the pan and mix well.
  41. 41Add the lime juice and 2 tablespoons of honey to the pan and mix well.
  42. 42Add the lime juice and 2 tablespoons of honey to the pan and mix well.
  43. 43Grate 3/4 of the parmesan cheese into the sauce.
  44. 44Grate 3/4 of the parmesan cheese into the sauce.
  45. 45Grate 3/4 of the parmesan cheese into the sauce.
  46. 46Stir in the caramelized sausage mince and 3/4 of the coriander.
  47. 47Stir in the caramelized sausage mince and 3/4 of the coriander.
  48. 48Stir in the caramelized sausage mince and 3/4 of the coriander.
  49. 49Mix well and season with salt and pepper to taste.
  50. 50Mix well and season with salt and pepper to taste.
  51. 51Mix well and season with salt and pepper to taste.
  52. 52Let the sauce simmer while you cook the pasta.
  53. 53Let the sauce simmer while you cook the pasta.
  54. 54Let the sauce simmer while you cook the pasta.
  55. 55Bring a large pot of salted water to a boil over medium-high heat.
  56. 56Bring a large pot of salted water to a boil over medium-high heat.
  57. 57Bring a large pot of salted water to a boil over medium-high heat.
  58. 58Add the rigatoni pasta and cook according to the package instructions until al dente.
  59. 59Add the rigatoni pasta and cook according to the package instructions until al dente.
  60. 60Add the rigatoni pasta and cook according to the package instructions until al dente.
  61. 61Reserve some pasta water before draining the pasta.
  62. 62Reserve some pasta water before draining the pasta.
  63. 63Reserve some pasta water before draining the pasta.
  64. 64Pour 1 tablespoon of olive oil into a separate pan over medium heat.
  65. 65Pour 1 tablespoon of olive oil into a separate pan over medium heat.
  66. 66Pour 1 tablespoon of olive oil into a separate pan over medium heat.
  67. 67Add the panko to the pan and fry for about a minute until golden.
  68. 68Add the panko to the pan and fry for about a minute until golden.
  69. 69Add the panko to the pan and fry for about a minute until golden.
  70. 70Remove the panko from the heat.
  71. 71Remove the panko from the heat.
  72. 72Remove the panko from the heat.
  73. 73Grate in the remaining parmesan and coriander and mix well.
  74. 74Grate in the remaining parmesan and coriander and mix well.
  75. 75Grate in the remaining parmesan and coriander and mix well.
  76. 76Set the crispy panko mixture aside.
  77. 77Set the crispy panko mixture aside.
  78. 78Set the crispy panko mixture aside.
  79. 79Add the cooked pasta to the sauce.
  80. 80Add the cooked pasta to the sauce.
  81. 81Add the cooked pasta to the sauce.
  82. 82Stir in a small ladle of the reserved pasta water and continue mixing until the sauce is smooth and glossy.
  83. 83Stir in a small ladle of the reserved pasta water and continue mixing until the sauce is smooth and glossy.
  84. 84Stir in a small ladle of the reserved pasta water and continue mixing until the sauce is smooth and glossy.
  85. 85Divide the pasta into 4 bowls.
  86. 86Divide the pasta into 4 bowls.
  87. 87Divide the pasta into 4 bowls.
  88. 88Garnish with the crispy coriander panko and grate some lime zest on top.
  89. 89Garnish with the crispy coriander panko and grate some lime zest on top.
  90. 90Garnish with the crispy coriander panko and grate some lime zest on top.

Ingredients

  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 6 pork sausages
  • 6 pork sausages
  • 6 pork sausages
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp gochujang
  • 2 tbsp gochujang
  • 2 tbsp gochujang
  • 220 ml single cream
  • 220 ml single cream
  • 220 ml single cream
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 limes
  • 2 limes
  • 2 limes
  • 40 g parmesan
  • 40 g parmesan
  • 40 g parmesan
  • 400 g rigatoni
  • 400 g rigatoni
  • 400 g rigatoni
  • 30 g coriander
  • 30 g coriander
  • 30 g coriander
  • 15 g panko
  • 15 g panko
  • 15 g panko
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste black pepper
  • to taste black pepper
  • to taste black pepper
  • olive oil
  • olive oil
  • olive oil

Equipment

large panknifecutting boardwooden spoonlarge potstrainergraterplate

Tips

  • The caramelisation of the sausage is key for flavor.
  • The gochujang mixed with cream, lime juice, and coriander gives the dish a complex yet simple flavor profile.
  • Add crispy parmesan coriander panko for more texture and a good pairing.
  • This recipe is low effort and hits the spot, making it perfect for date night, housemates, family, or after work.
  • Always make sure to have the ingredients on hand because of how effortlessly delicious it is.
  • Pin this recipe to treat your closest people to a pasta dish that will change their lives.
  • If the sauce looks dry, add a little more pasta water for a smooth and glossy finish.
  • Garnish with lime zest on top for extra flavor.
  • If the pan becomes too caramelized when cooking the sausage, deglaze with a splash of water, but wait until the sausage has browned properly first as this caramelisation is key for flavor.
  • Before draining the pasta, make sure to reserve some of the starchy pasta water to use for the sauce later on.
  • When serving, make sure to divide into four bowls and garnish with the crispy coriander panko and some grated lime zest on top for a full experience of the dish.
  • This recipe is versatile for any occasion, from date nights to family meals, or a quick meal after work, due to its delicious and easy nature and how it effortlessly comes together in just 20 minutes.