Ingredients
Serves 4
6 Good-Quality Sausages
2 Tbsp Butter
1 Shallot
3 Cloves of Garlic
400g Rigatoni
2 Tbsp Gochujang
220ml Single Cream
2 Tbsp Honey
30g Coriander
15g Panko Breadcrumbs
40g Parmesan
Salt
Pepper
Olive Oil
Method
Step 1. Decase your sausages and fry the meat in a pan with some oil on a medium-high heat to brown it off. Deglaze with a splash of water when the bottom of the pan starts to caramelise. You want some of the caramelisation, though, as this will be crucial for the flavour of the dish.
Step 2. Once the sausage crumbles are caramelised and golden, remove them from the pan and set them aside.
Step 3. Mince your shallot and garlic.
Step 4. Add your butter to the pan then, once it starts to melt, add in your minced veg. After that, you’re going to want to go in with the gochujang and single cream. Grate in 30g of Parmesan and add the juice of two limes to the pan along with your honey. Finally, add your caramelised sausage bits back to the pan. Give it a good mix, and leave it to simmer. Season to taste with salt and pepper.
Step 5. Get your pasta in salted boiling water. Once it’s al dente, drain the pasta and reserve the water. That pasta water is the key to bringing your sauce together.
Step 6. Add a small ladle of starchy water to your pasta and keep mixing until it’s super glossy. If you feel that the pasta needs a bit more water, add another small ladleful.
Step 7. Add most (but not all) of your chopped coriander to the pasta and give it another mix.
Step 8. Fry a tablespoon of olive oil in a separate pan before tossing your breadcrumbs in. Take off heat and grate in the remaining parmesan. Top with a scattering of your leftover coriander.
Step 9. Finish the pasta with your coriander breadcrumbs and grate over some lime zest. Tuck in.
