Gochugaru Sausage Rose Fusilli
Gochugaru sausage rose fusilli browns crumbled Italian sausage until deeply colored, then builds a rose sauce by combining tomato sauce with heavy cream and Korean chili flakes. Removing the sausage casing and breaking the meat into irregular pieces allows more surface area to brown, which intensifies the meaty flavor. Onion and garlic cook in the rendered sausage fat for three minutes to build a sweet aromatic base. The gochugaru is fried in the fat for just twenty seconds to bloom its flavor without burning, then the tomato sauce simmers for three minutes to concentrate and tame its acidity. Adding cream and a splash of pasta water creates the pink rose sauce, and tossing fusilli in the pan lets the thick sauce lodge in every spiral groove.
Adjust Servings
Instructions
- 1
Finely chop onion and garlic, and remove sausage casing then crumble the meat.
- 2
Cook fusilli in salted water until al dente and reserve 80 ml pasta water.
- 3
Brown sausage in olive oil, then add onion and garlic and cook 3 minutes.
- 4
Stir in chili flakes for 20 seconds, add tomato sauce, and simmer 3 minutes.
- 5
Add cream and 50 ml pasta water, simmer 2 minutes, then toss in fusilli.
- 6
Turn off heat, stir in cheese until melted, adjust consistency, and plate.
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