Sausage Gochujang Rigatoni

Method:

Tear or chop your THIS™ Isn’t Pork Sausages into bitesize chunks and pan fry them with one tsp of vegetable oil for 7-8 minutes until they’re brown and have a slight crisp. Add a splash of water to cool things off and allow the sausage chunks to caramelise before leaving them to one side.

Finely dice your shallot and garlic and add them to a pan with you plant-based butter. Whilst things are getting flavourful, add your Gochujang and cream and the juice from your lime into the pan along with the agave. Mix everything together and bring the band back together by re-introducing your bangers to the pan. Leave to simmer with a pinch of salt and pepper.

Bring your pasta to the boil in salted water and cook until it’s al dente (we also don’t really know when this is. Something about throwing it at the wall?). Once cooked drain and keep the salty starchy water.

Add a couple of large tbsp of your pasta water to the creamy sausage mix and add your pasta to the pan giving it a good mix to get it all coated.

Add nearly all of your chopped coriander to the mix and leave to simmer.

Give your breadcrumbs a quick fry in a fresh pan, along with a drizzle of vegetable oil and the remainder of the coriander.

To serve: Heap a big spoon’s worth of pasta into a bowl and top with your hot breadcrumbs and some lime zest. Dig in.