Sausage & Gochujang Pasta
With savoury sausage, a touch of heat, and a crispy breadcrumb topping, this Sausage & Gochujang Pasta is an easy crowd-pleaser that’s perfect for any night of the week.
35 mins
Easy
4
What you’ll need
INGREDIENTS
- 1 pack SunPork Fresh Foods Classic Aussie Bangers, casings removed
- 2 Tbsp. oil
- 2 Tbsp. butter
- 1 eschalot, finely chopped
- 3 garlic cloves, minced
- 3 Tbsp. gochujang
- 300ml cream
- 2 Tbsp. honey
- 2 limes, juiced
- 40g parmesan, grated
- 400g rigatoni
- 40g panko breadcrumbs
- 30g coriander, finely chopped
- Salt and pepper, to season
How to make it
- Heat 1 Tbsp. oil in a pan over med. heat. Add the sausage meat and use a wooden spoon to break it up. Cook for 5 mins, or until browned. Remove from the pan and set aside.
- Bring a large saucepan of salted water to the boil over a med-high heat.
- Place the pan back over a med. heat with the butter and melt. Add the eschalot and garlic then cook for 2 mins. until fragrant.
- Add the gochujang, cream, honey, lime juice, and 30g of parmesan. Stir to combine, then return the sausage meat to the pan. Mix until the sausage is well coated in the sauce. Season with salt and pepper. Reduce the heat to low.
- Add the pasta to the saucepan and cook as per pack instructions. Once al dente, drain and reserve the pasta water.
- Meanwhile, heat 1 Tbsp. oil in a pan over a med-high heat. Add the breadcrumbs and fry for 2-3 mins until golden brown. Transfer to a bowl, then add the remaining parmesan and stir to combine.
- Combine the cooked pasta and the sausage mixture, then add a ¼ cup of pasta water, mixing well.
- Serve the pasta with a generous sprinkle of breadcrumbs and coriander on top and enjoy!
