Creamy Gochujang Sausage Spaghetti
Creamy Gochujang Sausage Spaghetti
Ingredients
- 500 g Barilla Al Bronzo spaghetti
- 500 g Italian pork and fennel sausages, casings removed
- 2 tablespoons olive oil, to cook
- 1 brown onion, finely diced
- 4 garlic cloves, finely chopped
- 2 tablespoons gochujang paste
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 125 ml dry white wine, (optional)
- 400 g crushed tomatoes
- 250 ml thickened cream
- 60 g finely grated parmesan, plus extra to serve
- salt, to taste
- black pepper, to taste
- 2 tablespoons chopped chives or parsley
- chilli oil, to serve
Instructions
- 1
Bring a large pot of salted water to the boil and cook the spaghetti until al dente according to package directions.
⏱️ 10 min
- 2
Before draining, reserve 1 cup of the pasta water.
⏱️ 1 min
- 3
Meanwhile, heat 2–3 tablespoons of olive oil in a large frying pan over medium-high heat.
⏱️ 2 min
- 4
Add the sausage meat and cook, breaking it up with a spoon, until browned and caramelised.
⏱️ 7 min
- 5
Add the onion and cook for 3–4 minutes until softened.
⏱️ 4 min
- 6
Stir in the garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 7
Add the gochujang, tomato paste and smoked paprika, stirring constantly for 1–2 minutes until fragrant and slightly caramelised.
⏱️ 2 min
- 8
Pour in the white wine, if using, and simmer until mostly reduced.
⏱️ 3 min
- 9
Stir through the crushed tomatoes and simmer for 5 minutes to allow the flavours to develop.
⏱️ 5 min
- 10
Reduce the heat to low and stir in the cream and parmesan until smooth and glossy.
⏱️ 2 min
- 11
Season to taste with salt and black pepper.
⏱️ 1 min
- 12
Add the drained spaghetti directly to the sauce along with a splash of the reserved pasta water and half the chopped chives or parsley.
⏱️ 2 min
- 13
Toss continuously until every strand is coated in the sauce, adding more pasta water as needed to loosen and emulsify.
⏱️ 3 min
- 14
Divide between bowls and finish with extra parmesan, chopped chives or parsley and a drizzle of chilli oil.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Gochujang Sausage Spaghetti
- 500 g Barilla Al Bronzo spaghetti
- 500 g Italian pork and fennel sausages, casings removed
- 2 tablespoons olive oil, to cook
- 1 brown onion, finely diced
- 4 garlic cloves, finely chopped
- 2 tablespoons gochujang paste
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 125 ml dry white wine, (optional)
- 400 g crushed tomatoes
- 250 ml thickened cream
- 60 g finely grated parmesan, plus extra to serve
- salt, to taste
- black pepper, to taste
- 2 tablespoons chopped chives or parsley
- chilli oil, to serve
Instructions
- 1
Bring a large pot of salted water to the boil and cook the spaghetti until al dente according to package directions.
⏱️ 10 min - 2
Before draining, reserve 1 cup of the pasta water.
⏱️ 1 min - 3
Meanwhile, heat 2–3 tablespoons of olive oil in a large frying pan over medium-high heat.
⏱️ 2 min - 4
Add the sausage meat and cook, breaking it up with a spoon, until browned and caramelised.
⏱️ 7 min - 5
Add the onion and cook for 3–4 minutes until softened.
⏱️ 4 min - 6
Stir in the garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 7
Add the gochujang, tomato paste and smoked paprika, stirring constantly for 1–2 minutes until fragrant and slightly caramelised.
⏱️ 2 min - 8
Pour in the white wine, if using, and simmer until mostly reduced.
⏱️ 3 min - 9
Stir through the crushed tomatoes and simmer for 5 minutes to allow the flavours to develop.
⏱️ 5 min - 10
Reduce the heat to low and stir in the cream and parmesan until smooth and glossy.
⏱️ 2 min - 11
Season to taste with salt and black pepper.
⏱️ 1 min - 12
Add the drained spaghetti directly to the sauce along with a splash of the reserved pasta water and half the chopped chives or parsley.
⏱️ 2 min - 13
Toss continuously until every strand is coated in the sauce, adding more pasta water as needed to loosen and emulsify.
⏱️ 3 min - 14
Divide between bowls and finish with extra parmesan, chopped chives or parsley and a drizzle of chilli oil.
⏱️ 2 min