Spicy Italian Sausage Gochujang Rigatoni | Caitlin Jesson
Spicy Italian Sausage Gochujang Rigatoni
15 mins prepServes 4
This dish is a fun twist on a classic spicy Italian rigatoni with gochujang that adds a unique umami flavor. It pairs perfectly with crispy fried bits of Italian sausage, allowing control over the dish's heat by adjusting the sausage and chili flakes used.
1: Fill a large pot ⅔ full with water and 2 tbsp salt. Bring to a boil, then cook pasta to al dente according to packaging instructions. Reserve 2 cups of pasta water, then strain.
2: In a large pot over medium heat, add 2 tbsp olive oil. Remove sausage from casing and add to the hot pan. Sauté until dark brown and crispy, then set aside ¼ of the meat for garnishing.
3: Add shallots and garlic to the pan with the sausage, sauté until shallots are translucent for about 3-4 minutes.
4: Mix in gochujang and cook for two minutes until it deepens in color.
5: Deglaze the pan with one cup of reserved pasta water, scraping any stuck bits.
6: Stir in coconut cream, then add the cooked pasta and toss until evenly coated.
7: If the sauce is too thick, add reserved pasta water a couple of tablespoons at a time until desired consistency is achieved.
8: Garnish with crispy sausage, chili flakes, and green onion.
