This creamy Gochujang Sausage Pasta is the perfect blend of comfort and spice, bringing together the richness of Italian cuisine with the bold flavors of Korean cooking. This dish is a quick and easy option for weeknight dinners, offering a satisfying creamy flavor with just the right amount of heat.
Gochujang, a Korean chili paste, infuses this pasta dish with a distinctive blend of spice, sweetness, and umami. Combining this fermented paste with classic Italian pasta ingredients creates a fusion of flavors that’s both rich and bold. The result is a unique, comforting meal that brings a global twist to a beloved classic, perfect for adventurous palates.
If you enjoy the gochujang flavors of this recipe, try out my Cooked Spicy Salmon Poke Bowls. The salmon is marinaded in gochujang and honey for a tasty flavorful bite and a caramelized outside.
Ingredients
Italian sausages (skin removed) - Sausages work really well in this dish as they crisp up in the pan creating a tasty mince like texture. Removing the skin of the sausages allows you to crumble the meat, creating a crispy mince. Italian sausages are filled with italian seasonings enhancing the overall taste of the dish.
Shallots - Shallots are milder and sweeter than regular onions, providing a subtle, aromatic base.
Garlic - Garlic is a must in almost any pasta dish, adding a fragrant and savory depth. It enhances the flavor of the sausages and pairs beautifully with the gochujang, bringing out its umami qualities.
Tomato Puree - The tomato puree adds a touch of acidity and sweetness and also helps to provide the deep orange color of the sauce.
Gochujang (or chili paste) - Gochujang infuses the dish with its signature spicy, sweet, and savory flavor. This Korean chili paste is fermented, which gives it a deep, complex taste that elevates the entire dish. If you prefer a milder flavor, you can substitute with another type of chili paste.
Heavy Cream - Heavy cream (double cream in the UK) balances the heat of the gochujang and creates a rich, creamy consistency that coats the pasta perfectly, making each bite indulgent.
Parmesan Cheese - Parmesan adds a salty, umami-rich finish to the dish, enhancing the creaminess of the sauce while adding a touch of nuttiness. It also helps to thicken the sauce slightly, bringing all the flavors together.
Chili Flakes (optional) - For those who love extra heat, chili flakes can be added to amplify the spiciness. This is optional, depending on your heat tolerance and preference.
See recipe card for quantities.
Instructions
- Step 1: Start by crumbling the sausage meat into a hot pan. I like to do this by breaking it up into little pieces with a wooden spoon. Cook on high heat for 6-7 minutes until the sausage pieces are browned and crispy.
- Step 2: While the sausages are browning, begin cooking your pasta according to the package instructions. Once the sausages have browned, Add the chopped shallots to the pan with the browned sausage. Cook for 3-4 minutes until softened then add the minced garlic and cook for an additional minute.
- Step 3: Stir in the tomato puree and gochujang, allowing them to cook with the sausage mixture for a minute or two. This will help to meld the flavors together and allow the gochujang to release its rich, spicy aroma.
- Step 4: Pour in the heavy cream and a ladle or two of reserved pasta water.
5. Step 5: Stir the sauce to combine, allowing it to simmer for 2-3 minutes until it thickens slightly.
6. Step 6: Add your cooked pasta to the sauce, stirring to ensure every piece is coated in the creamy, spicy goodness. Finish with a generous handful of grated Parmesan, stirring until it melts into the sauce. If you like extra spice, sprinkle with chili flakes
Hint: If you find the sausages hard to break up small enough, pull them apart with your fingers to make small pieces or chop with a sharp knife on a chopping board
Substitutions
Sausages - Ground turkey or chicken, for a leaner alternative, vegetarian sausages, for a plant-based option, or chorizo, for a spicier, smokier flavor.
Shallots - Onions, such as yellow or red, can be used in place of shallots, green onions, for a milder, fresher taste.
Garlic - Garlic powder, used in a smaller amount as a quick alternative.
Gochujang - Sriracha can be used for a different type of heat and a touch of sweetness, chili paste, another spicy option, though it might lack the fermented depth of gochujang.
Heavy cream (double cream) - Half-and-half, for a lighter option though it will be less rich, coconut cream, for a dairy-free alternative with a slight coconut flavor.
Parmesan Cheese - Pecorino Romano, a tangier, sharper cheese, nutritional yeast, for a dairy-free, cheesy flavor, Grana Padano, a milder, less expensive alternative to Parmesan.
Variations
Vegetarian - Substitute sausages with crumbled tempeh or mushrooms, and use nutritional yeast instead of Parmesan for a dairy-free option.
Cheesy - Add mozzarella for a stringy, cheesy sauce
Kid friendly - Remove the gochujang and instead just use tomato paste for a non spicy, creamy tomato and sausage pasta.
Equipment
1 Large frying pan - for browning the sausages and cooking sauce, I prefer to use a non-stick pan
Pot - to cook the pasta
Wooden spoon - for stirring the sauce and breaking up the sausages
Storage
To store Gochujang Sausage Pasta, cool it to room temperature, then transfer it to an airtight container. Refrigerate for up to 3-4 days or freeze in a freezer-safe container for 2-3 months. If reheating from frozen thaw the pasta overnight in the refrigerator.
To reheat the refrigerated or defrosted pasta, reheat in a pan over medium heat, adding a splash of water to loosen the sauce, stirring frequently. Alternatively, microwave in a covered dish on medium power in 1-minute intervals for around 3 minutes, stirring in between, until heated through. Add fresh Parmesan and chili flakes if desired before serving.
Top Tip
For a perfectly balanced Gochujang Sausage Pasta, reserve some pasta water before draining. The starchy pasta water is key to adjusting the sauce's consistency and helps it cling to the pasta.
FAQ
Gochujang has a complex flavor—sweet, spicy, and savory, with a rich umami depth from fermented ingredients.
Gochujang is moderately spicy, offering heat balanced by sweetness. The spice level can vary depending on the brand.
Reheat sausage pasta only once to maintain safety and quality. Repeated reheating can lead to foodborne illness and degraded texture.
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Recipe
Gochujang Sausage Pasta
Equipment
- 1 large pan
- 1 Large Pot
- 1 wooden spoon
- 1 ladle
Ingredients
- 4 Italian sausages skin removed
- 2 shallots finely chopped
- 1 clove garlic minced
- Salt and pepper to taste
- 1 teaspoon tomato paste
- 1 tablespoon gochujang or chili paste
- ¼ to ½ cup pasta water reserved from cooking the pasta
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 300 g pasta 10.5 ounces
- 1 teaspoon Chili flakes optional, to taste
Instructions
- Start by crumbling the sausage meat into a hot pan. I like to do this by breaking it up into little pieces with a wooden spoon. Cook on high heat for 6-7 minutes until the sausage pieces are browned and crispy4 Italian sausages
- While the sausages are browning, begin cooking your pasta according to the package instructions.300 g pasta
- Once the sausages have browned, Add the chopped shallots to the pan with the browned sausage. Cook for 3-4 minutes until softened then add the minced garlic and cook for an additional minute.2 shallots, 1 clove garlic, Salt and pepper
- Stir in the tomato paste and gochujang, allowing them to cook with the sausage mixture for a minute or two. This will help to meld the flavors together and allow the gochujang to release its rich, spicy aroma.1 teaspoon tomato paste, 1 tablespoon gochujang
- Pour in the heavy cream and a ladle or two of reserved pasta water.½ cup heavy cream, ¼ to ½ cup pasta water
- Stir the sauce to combine, allowing it to simmer for 2-3 minutes until it thickens slightly.
- Add the cooked pasta to the sauce, stirring to ensure every strand is coated in the creamy, spicy goodness.
- Finish with a generous handful of grated Parmesan, stirring until it melts into the sauce. If you like extra spice, sprinkle with chili flakes½ cup grated Parmesan cheese, 1 teaspoon Chili flakes
Notes
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