Ingredients
- 200g Wicks Manor Olde English Pork Sausage or English Cumberland Chipolatas
- 250g pasta shape of choice
- 1 tbsp butter
- 2 shallots, finely chopped
- 5 garlic cloves, minced
- ½ tbsp tomato paste
- ½ tbsp gochujang (Korean red chili paste)
- 1 tsp chili flakes
- 1 tsp paprika
- 1 tsp dried Italian herbs
- 100ml cream
- ¼ cup grated parmesan, plus more to garnish
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain.
- Remove sausage from casing and crumble into a hot skillet over medium-high heat. Cook for about 8–10 minutes until golden and crispy.
- Transfer to a plate and set aside.
- In the same skillet, melt butter and sauté the shallots and garlic until soft and fragrant, about 2–3 minutes.
- Stir in the tomato paste, gochujang, chili flakes, paprika, and Italian herbs. Cook for 1–2 minutes to deepen the flavor.
- Pour in the cream and stir to combine. Add a splash of pasta water to loosen the sauce.
- Return the sausage to the pan, then add the cooked pasta. Toss everything together over low heat until the sauce coats the pasta and emulsifies.
- Stir in grated parmesan. Season with salt and pepper to taste. Add more pasta water if needed to reach a silky consistency.
- Plate the pasta and finish with an extra shower of parmesan. Serve hot!