Spicy Gochujang Sausage Pasta

The ingredients for this recipe may seem like an eclectic mix of cuisines, and you'd be right, but they work exceptionally well! It combines a British sausage with Korean spicy gochujang pasta, Italian pasta, Japanese mirin and Thai fish sauce to create a beautifully simple and absolutely delicious meal!

Course Main Course

Cuisine Modern European

Keyword gochujang pasta, gochujang sausage pasta, sausage gochujang rigatoni, sausage pasta

Prep Time 8

Cook Time 20

Total Time 28

Servings Servings

Calories 952kcal

Author Brian Jones

Ingredients

6 Pork Sausages 400g or 14oz(I use pork and caramelised onion sausages)
½ teaspoon Garlic Granules
¼ teaspoon Powdered Ginger
⅛ teaspoon White Pepper
50 g Gochujang Paste 3 Tbsp
10 g Honey ½ Tbsp
1 tablespoon Fish Sauce
1 tablespoon Mirin
75 ml Water ⅓ Cup
1 tablespoon Cooking Oil
200 g Dried Pasta 7oz (I use Rigatoni)
Salt (for boiling pasta)
2-3 Spring Onions (for garnish)

Instructions

Remove the sausage meat from the skins (discard the skins) and break up the meat into fairly small pieces.

You don't have to be too particular with this, a mix of sizes is fine.

Heat a 28cm or 11" frying pan over a medium-high heat. When it is hot, add the oil and sausage meat and fry for 5 minutes.

Now is a good time to bring the water for the pasta to a boil. I use a 20cm or 8" saucepan with 1½ teaspoons of water.

Finely slice the spring onions for the garnish.
When the sausages have had 5 minutes of cooking time, cook the pasta in the salted boiling water until al dente.
As soon as the pasta goes in the pan, sprinkle the sausages with the garlic granules, powdered ginger and white pepper and toss to coat for 15-30 seconds.
Add the gochujang paste, honey, fish sauce, mirin and water, stir to combine, then reduce the heat to low and simmer until the pasta is cooked.
Drain the pasta reserving around 75ml (⅓ cup) of the cooking water.
Stir the pasta through the sauce, adding as much of the pasta cooking liquid as you need to make a nice silky sauce.
Serve with lots of sliced spring onions.

Video

Nutrition