Gochugaru Sausage Rose Fusilli
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Italian sausage, slipped out of its casing and torn into rough pieces, browns in the pan and leaves behind fat that becomes the base of a tomato and cream rosé sauce.
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Tearing rather than slicing gives the meat more ragged surface to brown. When the sausage throws off a lot of fat, blotting some away keeps the finished sauce from turning greasy once the cream is in. Gochugaru, Korean chili flakes, gets only about 20 seconds in the oil, enough for a mild warmth without a burnt edge, and the grooves of the fusilli catch both sauce and crumbled sausage.
Ingredients
Instructions
- 1
Finely dice 80g onion and 3 garlic cloves.
Remove the casing from 180g Italian sausage and break the meat into crumbles with your hands.
- 2
Cook 180g fusilli in salted boiling water for 1 minute less than the package time.
Reserve 80ml pasta water.
- 3
Heat 1 tablespoon olive oil over medium heat.
Cook the sausage crumbles for 3 minutes until browned, then add the onion and garlic and saute for another 3 minutes.
- 4
Add 1 teaspoon gochugaru and stir-fry for 20 seconds to bloom the spice.
Pour in 180ml tomato sauce and simmer over medium heat for 3 minutes.
- 5
Add 120ml heavy cream and 50ml pasta water and simmer for 2 minutes.
Add the cooked fusilli and toss until the rose sauce coats every spiral.
- 6
Turn off the heat, stir in 20g grated Grana Padano to adjust consistency, then plate and serve.
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