Pasta with a creamy spicy sauce made with pork sausage meat, gochujang and cream. A quick and easy meal with not too many ingredients.
For the pasta I use fusilli, because I like how the sauce sticks to the little ridges. You can use any preferred pasta shape though. For the sausage I use plain seasoned pork bratwurst from the supermarket. You can buy gochujang (Korean pepper paste), gochugaru (Korean pepper flakes) and (cooking) sake at Asian supermarkets that sells Korean products.
I always cook and eat creamy pasta dishes on the same day as they usually don’t keep well. If you don’t want to cook everything right before serving, you could make the sauce right up to adding the cream. Then just before serving you only have to warm everything through with the cream, cook the pasta and top it with freshly grated cheese.
- 400g (pork) sausage meat
- 1/4 cup sake, 60ml
- 1/2 tbsp gochugaru
- 2 tbsp gochujang
- 3/4 cup cream, 180ml
- 200g fusilli
- Freshly grated parmesan cheese
- 2 tbsp neutral oil for frying
- Bring a large (pasta) pot of water to the boil. Salt the water and cook 200 grams of fusilli or other pasta according to the package.
- In the meantime, heat a large sauté pan over medium-high heat with 2 tablespoons of oil. Remove 400 grams of sausage meat from the casing, cook and loose the meat into not too small pieces until browned and cooked through.
- Add 1/2 tablespoon of gochugaru and 2 tablespoons of gochujang to the meat. Cook briefly and deglaze with 1/4 cup sake (60ml) . Let the sake reduce by half.
- Add about 3/4 cup of cream (180ml) . Let the sauce simmer until thickened.
- Add the cooked pasta and mix with the sauce. Serve with freshly grated Parmesan cheese.