Gochujang Sausage Pasta Bake

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

1 hour cook

Serves 6-8

Hugh Woodward
pasta bake.jpg

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!

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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