Green Tikka Courgette & Pea Fusili Pasta Salad
Feeds: 4
20 minutes
Radiatori
Gochujang Sausage & Red Pepper Radiatori
Sausage meat broken up in the pan and cooked down with gochujang, red pepper and a spoon of cream cheese. Sweet, hot and savoury all at once.
Camilla Gobourn
Feeds: 4
20 minutes
Ingredients
- 300g radiatori
-
Olive oil
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6 good quality sausages, skins removed and sliced into rounds
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1 red onion, finely sliced
-
1 red pepper, finely sliced
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150ml All Dressed Up Gochujang Ginger Dressing
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2 tbsp cream cheese
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30g cheddar cheese, grated
-
2 spring onions, finely sliced
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Handful of fresh coriander, leaves picked
-
Sesame seeds, to serve
Radiatori
From: £4.95
Method
1
Bring a large pan of salted water to the boil and cook the rigatoni until al dente, reserving a ladle of pasta water.
2
Meanwhile heat a drizzle of olive oil in a large frying pan over a medium heat. Add the sausages turning occasionally until golden and slightly crispy all over. Add the red onion and pepper and cook for 8 minutes until soft and caramelised.
3
Lower the heat and stir in the All Dressed Up Gochujang Ginger Dressing. Add the cream cheese with a splash of pasta water to loosen the sauce until glossy and silky.
4
Add the cooked rigatoni straight into the sauce and toss everything together until coated, adding a little more pasta water if needed.
5
Finish with grated cheddar cheese, spring onions and coriander to serve.
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