Gochujang Sausage Pasta Bake

The simplest but most delicious twist ever in this banging crowd pleaser.

1 hour cook

Serves 6-8

Hugh Woodward

Ingredients

1 tbspvegetable oil

6sausages

2 tbspgochujang

2 x 400g tinsplum tomatoes

500gcooked fusilli

200gmozzarella, in chunks

500mlbechamel

to garnishchopped spring onions and sesame seeds

Pasta bakes! They are probably one of the first things people learn to cook, but that doesn't mean we should abandon them when more sophisticated stuff rocks up. This is pasta bakes: revisited, with a dab of gochujang to spice things up along with some juicy sausage meat.

Method

Heat the vegetable oil in a frying pan and fry the sausage meat until cooked through with some caramelised bits.

Add the gochujang and the tomatoes and cook until you have a thick sauce. Pour in the cooked pasta ands stir together.

Find a deep baking dish and pour the pasta in. Top with some bechamel and the mozzarella, then bake until bubbling. Sprinkle over the garnishes and tuck in!