Gochujang Sausage Pasta
If you’re not aware of gochujang, it is a life changing condiment. It is a fermented chilli paste from Korea but is becoming increasingly available in mainstream UK supermarkets. It does have a bit of a kick but this is nicely balanced by sweetness and it pairs really well with flavours like lime and honey. This is a great midweek dinner, especially if you want something a little bit comforting.
Ingredients (makes 2 generous portions but could stretch to 3)
Prep time: 5-10 mins Cooking time: 25-30mins
6 pork sausages
1 onion, diced
3 cloves garlic, minced
10g butter
1 tbsp gochujang
1 tbsp runny honey
100ml double cream
180g fusilli (or pasta of your choice)
30g grated parmesan
1 lime
Coriander, finely chopped
Oil
Salt & pepper
Equipment required
Large saucepan for pasta
Wide based pan/hob compatible casserole dish for sauce
Method
Remove the sausage meat from the skins and discard. Heat ~1 tbsp of oil in the wide based pan over a medium-high heat and add the sausage meat. Brown the sausage meat for about 7-8 minutes, breaking it up into a mince like texture as you go. Remove with a slotted spoon and set aside. Boil a kettle for your pasta water.
Add the butter to the pan and let it melt. Once foamy, add the onion, season with salt & pepper and mix well. Fry the onion for about 5 minutes, until starting to soften. Add the garlic, gochujang & honey and mix so that the onions are well coated. Cook for a further 1-2 minutes. Add a splash of water from the kettle to loosen then add the sausage meat and the cream. Stir and reduce the heat to medium-low - allow the sauce to simmer but not boil while the pasta cooks. Stir regularly.
Boil the pasta in salted water for ~8 minutes or until al dente. Before draining, keep a cup of pasta water. Once the pasta is done, drain and mix with the sauce - adding splashes of the starchy pasta water if it looks dry. Add the parmesan and stir through until melted. Finally, mix the chopped coriander & lime juice through the cooked pasta. Serve up and enjoy!
