Spicy Italian Sausage Gochujang Pasta

1: Fill a large pot ⅔ full with water and 2 tbsp salt. Bring to a boil and cook pasta to al dente according to packaging instructions.

2: Reserve 2 cups of pasta water, then strain the rest off.

3: Add 2 tbsp olive oil to a large pot over medium heat.

4: Remove sausage from casing and add to the hot pan. Sauté until dark brown and crispy. Scoop out ¼ of the meat and set aside for topping.

5: Add shallots and garlic to the pan with the cooked sausage, and sauté until shallots are translucent, about 3-4 minutes.

6: Mix in gochujang and continue cooking for two minutes until it has deepened in color.

7: Deglaze the pan with one cup of reserved pasta water, scraping the sides to release anything that has stuck.

8: Stir in coconut cream, then transfer the cooked pasta into the pan and toss until evenly coated in sauce.

9: If the sauce is too thick, add more water a couple tablespoons at a time until desired consistency is reached.

10: Garnish with crispy sausage, chili flakes, and green onion.