Sausage Gochujang Rigatoni

• porties: Serves 4
• totale tijd: 4 minutes

Ingrediënten

1 shallot

3 garlic cloves

6 pork sausages

2 tbsp butter

2 tbsp gochujang

220 ml single cream

2 tbsp honey

2 limes

40g parmesan

400g rigatoni

30g coriander

15g panko

Salt and black pepper, to taste

Olive oil

Instructies

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.

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.

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.

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.

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.

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.

Divide the pasta into 4 bowls, garnish with the crispy coriander panko and grate some lime zest on top.