Spicy Italian Sausage Gochujang Rigatoni
A fun twist on a classic spicy Italian rigatoni, with the addition of gochujang for an umami flavor.
Ingredients
Directions
- 1
Fill a large pot ⅔ full with water and 2 tbsp salt. Bring to a boil over medium high heat and cook pasta to al dente according to packaging instructions. Reserve 2 cups of pasta water then strain the rest off.
- 2
Add 2 tbsp olive oil to a large pot over medium heat. Remove sausage from casing and add to hot pan. Saute until dark brown and crispy then scoop out ¼ of the meat and set aside for topping.
- 3
Add shallots and garlic to the pan with your cooked sausage and saute until shallots are translucent, about 3-4 minutes.
- 4
Mix in gochujang and continue cooking for two minutes longer until gochujang has deepened in color. Deglaze your pan with one cup of reserved pasta water, scraping the sides to release anything that has stuck.
- 5
Stir in coconut cream then transfer cooked pasta into your pan and toss well until evenly coated in sauce. If sauce is too thick, add more water a couple tablespoons at a time until you have reached desired consistency.
- 6
Garnish with crispy sausage, chili flakes and green onion.
