Sausage Gochujang Pasta
Basically addictive
I’m pretty sure I swiped this recipe from Mob back in 2022, and I’ve been making it consistently ever since. Just made it today, desperately trying to finish the huge jar of gochujang I brought back from Seoul in August. Someone has to save it from itself, right?
To watch the video with Jamiroquai playing in the background and read the recipe in Spanish, go here.
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400g Pasta (Rigatoni if you have it, or any other short pasta will do)
6 high-quality sausages (about 320g, but honestly, the more, the merrier. Picture me snacking on crispy bites throughout the recipe! yayy)
30g Butter
1 Shallot
3 Garlic Cloves
2 tbsp Gochujang paste
220ml Cream
2 Limes
2 tbsp Honey
30g Cilantro
15g Panko Breadcrumbs
40g Parmesan
Salt
Pepper
Olive Oil
1. Remove the casing from the sausages and fry them in a pan or wok with a little oil over medium-high heat until they are golden brown. You want them crispy and caramelized hehe so take your time! :)) Remove from the pan and set aside.
2. Add the butter, and when it starts to melt, add the shallot and garlic. Sauté for a couple of minutes until softened, then add the gochujang and cream. (I always seem to serve raw onion, so just make sure it's cooked through! 😅)
3. Stir in 30g of Parmesan cheese, the juice of two limes, and the honey. Let it simmer for about 3 minutes, then put the crispy sausage pieces back in. Stir everything well and let it simmer a bit more until it thickens slightly. Season with salt and pepper to taste.
4. Cook the pasta. Once it's al dente, drain it and save a little bit of the cooking water. Add a small ladle of the cooking water to your pan and mix until the sauce becomes glossy. Keep tasting and add more water if needed, but be careful not to overdo it.
5. Add almost all the chopped cilantro to the pasta and mix (reserve some cilantro for the topping).
**To make the crunchy topping** (completely optional, but hey, this is the internet—we're here to impress you)
6. Heat a tablespoon of olive oil in a pan and toast the panko breadcrumbs. Remove from heat, let it cool slightly, grate 10g of Parmesan cheese over it, and mix in the remaining chopped cilantro. Combine everything well. It sounds crazy, but they go surprisingly well together.
7. Plate the pasta with the crunchy cilantro topping and a little lime zest.
YOU'RE GONNA FREAK OUT. ENJOY!
Besossss x
lol.