Spicy Sausage Rigatoni

Ingredients

• 250 g rigatoni
• 250 g sausage meat (removed from casings if using links)
• 1 tbsp extra virgin olive oil
• 1 tbsp gochujang
• 125 g ricotta cheese
• 0.25 cup breadcrumbs (for topping)
• fresh basil (for garnish)
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve a small amount of pasta water before draining.

2. 2

   In a large pan, heat the olive oil over medium-high heat. Add the sausage meat, breaking it apart with a spoon, and cook until browned and crispy.

3. 3

   Stir in the gochujang paste and cook for 1-2 minutes until fragrant and well combined with the meat.

4. 4

   Add the ricotta cheese to the pan along with a splash of the reserved pasta water. Stir until a creamy sauce forms.

5. 5

   Toss the cooked rigatoni into the sauce, ensuring every tube is well coated. Season with salt and black pepper to taste.

6. 6

   In a separate small pan, toast the breadcrumbs until golden brown and crisp.

7. 7

   Serve the pasta topped with the crispy breadcrumbs and freshly torn basil leaves.

Notes

The author mentions this is part of a 'High Protein Date Night' series. Gochujang provides a unique fermented chili heat that pairs surprisingly well with Italian ricotta.

Nutrition per serving

• main
• pasta
• spicy
• high-protein
• date-night
• dinner