Sausage gochujang rigatoni is the one dish I’ll never stop yapping about. I developed this recipe when I previously worked at in the food team!! It’s effortlessly delicious and comes together in just 20 mins - perfect if you’re looking for a last minute va

Sausage gochujang rigatoni is the one dish I’ll never stop yapping about. I developed this recipe when I previously worked at in the food team!! It’s effortlessly delicious and comes together in just 20 mins - perfect if you’re looking for a last minute valentines / galentines dish to make tonight 💌 Serves 4 1 shallot 3 tbsp;garlic cloves 6 pork sausages 2 tbsp butter 2 tbsp gochujang 220 ml single cream 2 tbsp honey 250mls cream 2 limes 40g parmesan 400g rigatoni 30g coriander 15g panko Salt and black pepper, to taste Olive oil

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mince the shallot and garlic. Remove the juice from the limes and finely chop the coriander. 

Pour 2 tbsps of oil in a large pan over medium heat. Add the sausages and bash them well roughly minced, fry until cooked and crispy. If the pan becomes too caramelised, deglaze with a splash of water (but wait until the sausage has browned properly - this caramelisation is key for flavour). Once browned, remove the sausage meat and set it aside on a plate.

Step 2

Return the pan to medium heat, add the minced shallot and garlic. Sauté for a few mins, then add the butter and fry until softened and fragrant.

Step 3

Add the gochujang, single cream, honey and lime juice to the pan. Grate in ¾ of the parmesan cheese and stir in the caramelised sausage mince and ¾ of the coriander. Mix well and season with salt and pepper to taste. Let the sauce simmer while you cook the pasta.

Step 4

Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the package instructions until al dente. Reserve some pasta water before draining.

Step 5

Pour a tbsp of olive oil in a separate pan over medium heat, add the panko and fry for a minute or so until golden. Remove from heat, then grate in the remaining parmesan and coriander. Mix well and set aside.

Step 6

Add the cooked pasta to the sauce, stir in a small ladle of the reserved, starchy pasta water and continue mixing until the sauce is smooth and glossy. If it looks dry, add a little more pasta water.

Step 7

Divide the pasta into 4 bowls, garnish wit

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