Creamy pasta with sausage, leek and gochujang
How about a creamy pasta with just enough spice and lightly browned sausage meat? Here’s my version of the famous creamy gochujang pasta with leek and a little coriander for extra freshness.
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 15 minutes
Belsoy cream is one of my greatest allies in the kitchen. Being allergic to dairy products, it’s really my go-to for replacing cream in my recipes.
Its texture is as creamy as can be, and no one can tell that it’s not dairy cream.
To prevent it from separating, I recommend tempering it with a hot liquid (water or stock) before adding it to the recipe.
Gochujang is a spicy, salty, and umami-rich fermented chili paste of Korean origin. This thick, sticky paste is spicy, salty, and full of umami flavor. It can now be easily found in the Asian aisle of most chains and, of course, in Asian grocery stores.
If you prefer, you can substitute the coriander for basil or parsley.
Creamy pasta
- Drizzle of vegetable oil
- 4 sausages, casings removed
- 1 large leek, thinly sliced (white part only)
- 3 garlic cloves, chopped
- 1 teaspoon (5 ml) ground coriander seeds
- 1/2 teaspoon (2.5 ml) salt
- 1 tablespoon (15 ml) gochujang
- 1/4 cup (60 g) tomato paste
- 1 cup (250 ml) vegetable or regular cream
- 450 g pasta of your choice
- 1 cup (250 ml) cooking water
- 1/4 cup (10 g) finely chopped fresh coriander
- Pepper, to taste
Toppings
- 1/4 cup (20 g) toasted panko breadcrumbs
- 2 tablespoons (30 ml) finely chopped fresh coriander
- Heat the oil in a large non-stick skillet over medium-high heat and cook the sausages, breaking up the meat with a wooden spoon, until golden brown. Remove the sausage pieces from the pan, making sure to keep as much oil in the pan as possible.
- In the same pan, add the leek and cook for 4 minutes over medium heat, stirring often. Add the garlic, coriander seeds and salt and cook for a further 2 minutes. Add the gochujang and tomato paste and cook for a further 3 minutes, until the tomato paste browns slightly.
- In a large pot of boiling salted water, cook pasta according to package instructions. Remove 1 cup (250 ml) of cooking water and drain pasta.
- Add sausages, cream and cooking water to skillet and stir until sauce is creamy. Add pasta, coriander and pepper and toss gently until pasta is well coated with sauce. Serve with toppings!
