Creamy Gochujang Pistachio Rigatoni by Sepps

Ingredients

• 250g rigatoni pasta
• 2 links meat-free sausages, crumbled
• 2 cloves garlic, minced
• 1 tbsp gochujang
• 1/2 cup (120ml) oatly creme fraiche
• 1 tbsp tomato paste
• 1/4 cup pistachios, roughly chopped
• 1 tbsp chili oil
• 1/2 tsp chili flakes
• 1 tsp salt, plus more to taste
• 1/4 tsp black pepper, to taste
• 2 tbsp fresh coriander, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat a large pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Crumble the meat-free sausages into the pan and cook for 5-7 minutes, breaking them up with a spoon, until browned and cooked through.
4. Stir in the gochujang, tomato paste, chili flakes, and chili oil. Cook for 1 minute, stirring well to combine with the sausages.
5. Reduce heat to low. Stir in the Oatly creme fraiche until fully incorporated and the sauce is creamy.
6. Add about 1/2 cup of the reserved pasta water to the sauce, stirring constantly until it reaches your desired consistency. Season with salt and black pepper to taste.
7. Add the cooked rigatoni to the pan with the sauce and toss to coat evenly. Stir in most of the chopped pistachios
8. Serve immediately, garnished with the remaining chopped pistachios and fresh coriander.