Sausage Gochujang Spaghetti

Part of our recipe series, Kitchen Quickies, brand NEW speedy recipes, from ingredients to plate in 30 mins. The dish to wake you up and put a spring in your step, whilst we wait for spring. A sweet and spicy combination we just know you’re going to love. Crisped up sausage nuggets are cooked in a quick creamy sauce, spiked with gochujang, a Korean red chilli paste. If you haven’t used gochujang before it’s about to become your new storecupboard hero, it delivers big on flavour and packs a punch - adjust the amounts to make this less spicy, depending on how you like it.

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Ingredients

pork sausages 400 g (crumbled)
red onion 1 (diced)
bell pepper 1 (diced)
spaghetti 300 g
garlic granules 2 tsp
gochujang 1 ½ tbsp
single cream 150 ml
grated Parmesan 50 g (grated)
fresh coriander 1 handful (chopped)

Method

Cook the sausages

Heat a dash of oil in a large pan over a medium heat. Squeeze the sausage meat out of their cases and crumble the meat straight into the pan.
Fry the sausage meat until nicely browned. Deglaze the pan with a splash of water and mix well, then transfer the sausage meat from the pan.

Prep the ingredients

While the sausage cooks, dice the red onion and bell pepper. Chop the coriander (you will use this to garnish the dish).

Cook the spaghetti

Cook the spaghetti in plenty of boiling salted water. Drain and reserve some of the cooking water (you’ll use it to finish cooking the sauce in step 8).

Cook the sauce

Heat a dash of oil in the same pan you cooked the sausages in, on a medium heat, add the red onion, bell pepper and garlic granules and cook for 2 mins.
Stir in the gochujang and cream and mix well.
Add the sausages back into the pan, along with half the Parmesan.
Stir in a ladle of the reserved pasta cooking water and mix vigorously until a glossy sauce starts to form. Keep adding a little pasta water, until you have a smooth glossy sauce.

Finish the dish & plate up

Stir in the spaghetti and mix well.
Plate up and scatter over the rest of the Parmesan and coriander. Tuck in and enjoy!

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