Gochujang Sausage Pasta
This gochujang sausage pasta is a bold, weeknight-friendly dinner that comes together in 25 minutes. Spicy Korean chilli paste meets creamy sauce and crispy pork sausage in a dish that tastes like a serious upgrade on standard pasta night.
Serves
3
Prep time
10 minutes
Cooking time
15 minutes
Looking for more quick pasta dinners? Try my Sausage Pasta with Rosemary & Parmesan, my Chicken Pesto Pasta, or my High-Protein Vodka Chicken Pasta.
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Not ideal for freezing — cream-based sauces can split when reheated from frozen.
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Substitutions
- Sausages: Any good-quality pork sausage works. Italian-style sausages add fennel and herb notes that pair well with the gochujang.
- Pasta: No fresh lasagne sheets? Use any dried pasta — rigatoni, pappardelle, or penne all work. Cook per packet instructions.
- Heat level: 2 tbsp gochujang gives a solid kick. Drop to 1 tbsp for milder heat, or add a splash of sriracha at the end if you want it hotter.
Serving Suggestions
This is a complete meal as is, but a simple side salad cuts through the richness nicely. A handful of dressed rocket or a quick cucumber and rice vinegar salad works well. If you want more veg in the bowl, stir a handful of baby spinach through the pasta right before serving — it wilts down in the heat without any extra cooking.
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Not ideal for freezing — cream-based sauces can split when reheated from frozen.
Substitutions
- Sausages: Any good-quality pork sausage works. Italian-style sausages add fennel and herb notes that pair well with the gochujang.
- Pasta: No fresh lasagne sheets? Use any dried pasta — rigatoni, pappardelle, or penne all work. Cook per packet instructions.
- Heat level: 2 tbsp gochujang gives a solid kick. Drop to 1 tbsp for milder heat, or add a splash of sriracha at the end if you want it hotter.
Serving Suggestions
This is a complete meal as is, but a simple side salad cuts through the richness nicely. A handful of dressed rocket or a quick cucumber and rice vinegar salad works well. If you want more veg in the bowl, stir a handful of baby spinach through the pasta right before serving — it wilts down in the heat without any extra cooking.
Ingredients
- 375g fresh lasagne sheets, sliced into 2cm ribbons
For the sauce:
- 2 tbsp olive oil
- 1 shallot, finely sliced
- 4 garlic cloves, grated
- 6 pork sausages, casings removed
- 2 tbsp gochujang
- 150ml thickened cream
- 60g sharp cheddar, finely grated
- Salt to taste
To finish:
- 2 spring onions, thinly sliced
Nutritional Information
(
per serving, based on
3 servings
)
Nutrient
Amount
Calories
680
kcal
Protein
38
g
Carbohydrates
55
g
Fat
32
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Bring a large pot of well-salted water to a boil.
- Heat olive oil in a large pan over medium heat. Add the shallot and cook for 2–3 minutes until softened and just starting to colour.
- Add the garlic and cook for 30 seconds until fragrant.
- Add the sausage meat, breaking it up into small chunks with a spoon. Cook for 5–6 minutes, stirring occasionally, until browned and cooked through.
- Add gochujang and stir through the meat. Cook for 1–2 minutes to let it caramelise slightly and deepen in flavour.
- Pour in the thickened cream and stir to combine. Reduce heat to low and let it simmer gently while the pasta cooks.
- Drop the pasta ribbons into the boiling water and cook for 3–4 minutes until just tender. Before draining, scoop out about 1 cup of pasta water and set aside.
- Drain the pasta and add it directly to the sauce. Add the cheddar and toss well over low heat, adding splashes of pasta water as needed to loosen the sauce and help it coat the pasta evenly.
- Serve immediately topped with sliced spring onions.
Ingredients
- 375g fresh lasagne sheets, sliced into 2cm ribbons
For the sauce:
- 2 tbsp olive oil
- 1 shallot, finely sliced
- 4 garlic cloves, grated
- 6 pork sausages, casings removed
- 2 tbsp gochujang
- 150ml thickened cream
- 60g sharp cheddar, finely grated
- Salt to taste
To finish:
- 2 spring onions, thinly sliced
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
680
kcal
Protein
38
g
Carbohydrates
55
g
Fat
32
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Bring a large pot of well-salted water to a boil.
- Heat olive oil in a large pan over medium heat. Add the shallot and cook for 2–3 minutes until softened and just starting to colour.
- Add the garlic and cook for 30 seconds until fragrant.
- Add the sausage meat, breaking it up into small chunks with a spoon. Cook for 5–6 minutes, stirring occasionally, until browned and cooked through.
- Add gochujang and stir through the meat. Cook for 1–2 minutes to let it caramelise slightly and deepen in flavour.
- Pour in the thickened cream and stir to combine. Reduce heat to low and let it simmer gently while the pasta cooks.
- Drop the pasta ribbons into the boiling water and cook for 3–4 minutes until just tender. Before draining, scoop out about 1 cup of pasta water and set aside.
- Drain the pasta and add it directly to the sauce. Add the cheddar and toss well over low heat, adding splashes of pasta water as needed to loosen the sauce and help it coat the pasta evenly.
- Serve immediately topped with sliced spring onions.
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Pasta
Dinner
Weeknight dinners
Date night
Asian
Pork
One-Pan / One-Pot