Sausage Gochujang Rigatoni by Xiengni

Ingredients

• 1 shallot, minced
• 3 garlic cloves, minced
• 6 pork sausages
• 2 tbsp olive oil, plus more for panko
• 2 tbsp butter
• 2 tbsp gochujang
• 220 ml single cream
• 2 tbsp honey
• 2 limes, juice and zest
• 400 g rigatoni
• 40 g parmesan cheese, divided
• 30 g coriander, divided, chopped
• 15 g panko breadcrumbs
• to taste salt
• to taste black pepper

Instructions

1. Mince the shallot and garlic. Remove the juice from the limes and finely chop the coriander.
2. Pour 2 tbsp of olive oil in a large pan over medium heat. Add the sausages and break them up into smaller pieces. Fry until cooked and crispy, about 8-10 minutes. If the pan becomes too caramelized, deglaze with a splash of water, but wait until the sausage has browned properly as this caramelization is key for flavor. Once browned, remove the sausage meat and set aside on a plate.
3. Return the pan to medium heat. Add the minced shallot and garlic and sauté for about 2-3 minutes, until softened and fragrant.
4. Add the butter to the pan and cook for 1 minute until melted and fragrant.
5. Stir in the gochujang, single cream, honey, and lime juice. Grate in ¾ of the parmesan cheese (about 30g) and stir in the cooked sausage mince and ¾ of the coriander (about 22g). Mix well and season with salt and pepper to taste. Let the sauce simmer gently over low heat while you cook the pasta.
6. Bring a large pot of salted water to a boil over medium-high heat. Add the rigatoni and cook according to package instructions until al dente, typically 10-12 minutes. Reserve about 1 cup of pasta water before draining.
7. While the pasta cooks, heat 1 tbsp of olive oil in a separate small pan over medium heat. Add the panko breadcrumbs and fry for 1-2 minutes, stirring constantly, until golden brown and crispy. Remove from heat, then immediately stir in the remaining parmesan (about 10g) and the remaining coriander (about 8g). Mix well and set aside.
8. Add the drained pasta directly to the sauce. Stir in a small ladle (about 1/4 cup) of the reserved pasta water and continue mixing until the sauce is smooth and glossy. If the sauce appears too dry, add a little more pasta water, a tablespoon at a time, until it reaches your desired consistency.
9. Divide the pasta among 4 bowls. Garnish generously with the crispy coriander panko mixture and grate some lime zest over the top of each serving.