Sausage Gochujang Rigatoni
Directions
- 1Peel and mince the shallot.
- 2Peel and mince the garlic.
- 3Cut the limes in half and remove the juice.
- 4Pick the coriander leaves off the stems and chop them finely.
- 5Pour 2 tablespoons of olive oil into a large pan over medium heat.
- 6Add the sausages to the pan and bash them to mince them roughly.
- 7Fry the sausage until cooked and crispy.
- 8Once browned, remove the sausage meat from the pan and set it aside on a plate.
- 9Return the pan to medium heat.
- 10Add the minced shallot and garlic to the pan and sauté for a few minutes.
- 11Add 2 tablespoons of butter and fry until softened and fragrant.
- 12Add 2 tablespoons of gochujang to the pan.
- 13Add 220 ml of single cream to the pan.
- 14Add the lime juice and 2 tablespoons of honey to the pan and mix well.
- 15Grate 3/4 of the parmesan cheese into the sauce.
- 16Stir in the caramelized sausage mince and 3/4 of the coriander.
- 17Mix well and season with salt and pepper to taste.
- 18Let the sauce simmer while you cook the pasta.
- 19Bring a large pot of salted water to a boil over medium-high heat.
- 20Add the rigatoni pasta and cook according to the package instructions until al dente.
- 21Reserve some pasta water before draining the pasta.
- 22Pour 1 tablespoon of olive oil into a separate pan over medium heat.
- 23Add the panko to the pan and fry for about a minute until golden.
- 24Remove the panko from the heat.
- 25Grate in the remaining parmesan and coriander and mix well.
- 26Set the crispy panko mixture aside.
- 27Add the cooked pasta to the sauce.
- 28Stir in a small ladle of the reserved pasta water and continue mixing until the sauce is smooth and glossy.
- 29Divide the pasta into 4 bowls.
- 30Garnish with the crispy coriander panko and grate some lime zest on top.
Ingredients
- 1 shallot
- 3 garlic cloves
- 6 pork sausages
- 2 tbsp butter
- 2 tbsp gochujang
- 220 ml single cream
- 2 tbsp honey
- 2 limes
- 40 g parmesan
- 400 g rigatoni
- 30 g coriander
- 15 g panko
- to taste salt
- to taste black pepper
- 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.
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