Name: Sausage Gochujang Rigatoni
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Korean, Italian-Inspired
Ingredients: 6 Good-Quality Sausages; 2 Tbsp Butter; 1 Shallot; 3 Garlic Cloves; 400g Rigatoni; 2 Tbsp Gochujang; 220ml Single Cream; 2 Limes; 2 Tbsp Honey; 30g Coriander; 15g Panko Breadcrumbs; 40g Parmesan; Salt; Pepper; Olive Oil

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This spicy sausage pasta is a new favourite of ours, and we’re confident that it’ll become one of yours, too. On the table in 20 mins, it’s a weeknight hero. Sweet, fiery, and incredibly easy to make. You're going to love our sausage gochujang rigatoni.

Sausage Gochujang Rigatoni

Heat some oil in a large pan over a medium heat. Decase your sausages and crumble the meat into the pan. Fry it until nicely browned. Deglaze with a splash of water when the bottom of the pan starts to caramelise. You want some of the caramelisation, though, as this will be crucial for the flavour of the dish.

Once the sausage crumbles are caramelised and golden, remove them from the pan and set them aside.

Add your butter to the pan then, once it starts to melt, add in your minced veg. After that, you’re going to want to go in with the gochujang and single cream. Grate in 3/4 of the Parmesan and add the juice of your limes to the pan along with your honey. Finally, add your caramelised sausage bits back to the pan. Give it a good mix, and leave it to simmer. Season to taste with salt and pepper.

Get your pasta in salted boiling water. Once it’s al dente, drain the pasta and reserve the water. That pasta water is the key to bringing your sauce together. Add your cooked pasta to the pan with the sauce. 

Add a small ladle of starchy water to your pasta and keep mixing until it’s super glossy. If you feel that the pasta needs a bit more water, add another small ladleful.

Add most (but not all) of your chopped coriander to the pasta and give it another mix.

Fry a tablespoon of olive oil in a separate pan before tossing your breadcrumbs in. Take off heat and grate in the remaining parmesan. Top with a scattering of your leftover coriander. 

Finish the pasta with your coriander breadcrumbs and grate over some lime zest. Tuck in.

Super yummy! The flavours are really unique and so tasty, one of my faves !

My favourite recipe from Mob. Absolute perfection

I love this dish!! Have made it a couple of times now.

I make it all the time! It's such a good pasta dish!

This was very nice! Totally different as well. First time I’ve used Gochujang and it was lovely. The honey, lime and coriander make it something else to usual pasta flavours.

This is gorge, we love it. I replace the sausages and Parmesan for veggie alternatives and still great.

One of my favourites, even my Korean sister in law approved when I made it. She discovered marmite on their recent trip back to the uk, and I’m wondering if there is a marmite gochujang fusion idea is there

Absolutely fantastic, I’ve wanted to try this one for a while, it did not disappoint.

This is a firm favourite in our house. So easy to make, spice can be increased or decreased with the gochuang and the honey brings out a completely unique flavour. The vegan version is equally delicious.

stunning dish & will absolutely be remaking

my favorite simple and flavorful pasta recipe

Does anyone know of a cream substitute? I love sausage pasta but don’t like cream in my sauces!

This was really easy to make on a wet Wednesday evening.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6346932339112

stunning dish &amp; will absolutely be remaking

Cream cheese might work? Perhaps with some stock or water if the sauce gets too thick then. I made this with cream and melted cheese on top, the cheese went well!

I’ve use light cream cheese and still delish

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Xiengni Zhou

As a passionate home cook and co-founder of Mama Yu's Chilli Oil, Xiengni (@xiensscran) is all about flavour and always cooked from the heart. Sharing three generations of recipes, her approach to food and family and what means is a breath of fresh air.

Easy

£5-£8

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Korean

Italian-Inspired

Sausage 
Gochujang
Rigatoni

Dinner

Heat some oil in a large pan over a medium heat. Decase your sausages and crumble the meat into the pan. Fry it until nicely browned. Deglaze with a splash of water when the bottom of the pan starts to caramelise. You want some of the caramelisation, though, as this will be crucial for the flavour of the dish.

Once the sausage crumbles are caramelised and golden, remove them from the pan and set them aside.

Add your butter to the pan then, once it starts to melt, add in your minced veg. After that, you’re going to want to go in with the gochujang and single cream. Grate in 3/4 of the Parmesan and add the juice of your limes to the pan along with your honey. Finally, add your caramelised sausage bits back to the pan. Give it a good mix, and leave it to simmer. Season to taste with salt and pepper.

Get your pasta in salted boiling water. Once it’s al dente, drain the pasta and reserve the water. That pasta water is the key to bringing your sauce together. Add your cooked pasta to the pan with the sauce.

Add a small ladle of starchy water to your pasta and keep mixing until it’s super glossy. If you feel that the pasta needs a bit more water, add another small ladleful.

Add most (but not all) of your chopped coriander to the pasta and give it another mix.

Fry a tablespoon of olive oil in a separate pan before tossing your breadcrumbs in. Take off heat and grate in the remaining parmesan. Top with a scattering of your leftover coriander.

Finish the pasta with your coriander breadcrumbs and grate over some lime zest. Tuck in.

Dinner Party

Comfort

Speedy

Mob Classic

Sausage

Butter

Tablespoon

Shallot

Garlic

Clove

Rigatoni

Gram

Gochujang

Single Cream

Millilitre

Lime

Honey

Coriander

Panko Breadcrumbs

Parmesan

Salt

Black Pepper

Olive Oil

Pasta

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Breadcrumbs

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A Mob staple. The sausage pasta recipe of all sausage pasta recipes. Enter: Sausage Gochujang Rigatoni, the perfect pasta dish for a special night in.

Best Sausage Gochujang Rigatoni — How To Make Sausage Rigatoni

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