Creamy Sausage Pasta
Equipment
Ingredients
Pasta
- 12 oz pasta of choice, I used rigatoni
Sausage and Aromatics
- ½ lb ground sausage
- ½ small onion, finely diced
- 3 cloves garlic, minced
Gochujang Cream Sauce
- 1½ tbsp gochujang
- ¾ cup heavy cream
- ¼ cup reserved pasta water
- Salt, to taste
- Black pepper, to taste
Optional Garnish
- Parmesan
- Chives
Instructions
- Bring a pot of salted water to a boil and cook the pasta until about two minutes before al dente. Reserve some pasta water before draining the pasta.
- Heat a small amount of oil in a pan over medium heat. Add the sausage and cook while breaking it apart until browned and fully cooked and remove from the pan.
- Add the diced onion and minced garlic to the same pan and cook until softened and fragrant.
- Stir in the gochujang and cook briefly until it darkens slightly and starts to release some of its oils.
- Pour in the heavy cream and season with salt and black pepper.
- Stir until the sauce thickens slightly and turns smooth.
- Add the pasta, reserved pasta water, and cooked sausage back into the pan.
- Toss continuously until the sauce becomes silky and coats the pasta evenly.
- Transfer to bowls and garnish with parmesan and chives if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What Makes This Creamy Sausage Pasta So Good
I think that this Creamy Sausage Pasta is better than a regular creamy tomato pasta because the spice from the gochujang helps balance the richness of the cream and sausage. While tomato paste works great in a lot of instances, I think that the fermented flavors from the gochujang adds another layer of complexity that makes this Creamy Sausage Pasta stand out. When the pasta finishes cooking in the sauce, it absorbs just enough of that flavor to make every bite a real treat.
The Trick To Making Creamy Sausage Pasta Even Better
One of the best parts of this Creamy Sausage Pasta is that cooking it one pan actually makes the flavors of the dish even better. Cooking the sausage first essential because not only does it partially cook the sausage and make it easier to integrate in the sauce, but the browned bits also stay in the pan and flavors the rest of the dish. When you soften the onions and garlic in the same pan later on, the fat and browned bits of meat from the sausage infuse with the aromatics, deepening the overall flavor. Additionally, those flavors will carry on as you add the gochujang, cream, and pasta, which really infuses each bite with a ton of flavor.
What You’ll Need To Make Creamy Sausage Pasta
Pasta
- 12 oz pasta of choice, I used rigatoni
Sausage and Aromatics
- ½ lb ground sausage
- ½ small onion, finely diced
- 3 cloves garlic, minced
Gochujang Cream Sauce
- 1½ tbsp gochujang
- ¾ cup heavy cream
- ¼ cup reserved pasta water
- Salt, to taste
- Black pepper, to taste
Optional Garnish
- Parmesan
- Chives
How to Make Creamy Sausage Pasta
Bring a pot of salted water to a boil and cook the pasta until about two minutes before al dente. Reserve some pasta water before draining the pasta.
Heat a small amount of oil in a pan over medium heat. Add the sausage and cook while breaking it apart until browned and fully cooked and remove from the pan.
Add the diced onion and minced garlic to the same pan and cook until softened and fragrant.
Stir in the gochujang and cook briefly until it darkens slightly and starts to release some of its oils.
Pour in the heavy cream and season with salt and black pepper. Stir until the sauce thickens slightly and turns smooth.
Add the pasta, reserved pasta water, and cooked sausage back into the pan.
Transfer to bowls and garnish with parmesan and chives if desired.
Tips and Variations
To get an even deeper umami flavor, brown the sausage thoroughly so the pan develops flavorful browned bits.
In order to have your sauce not taste bitter, make sure to cook the gochujang before adding the cream.
If your pasta sauce gets too thick, add extra pasta water gradually while tossing until you get your desired texture.
Frequently Asked Questions
Can I use another type of sausage?
Yes, absolutely! Italian sausage or spicy pork sausage both work well because they bring additional seasoning to the dish.
Why add pasta water to the sauce?
The starch in the pasta water helps emulsify the cream and fat from the sausage, which creates a smoother sauce and helps it coat the noodles even better.
Can I make this ahead of time?
Absolutely! You can store this in an airtight container for up to 4 days and reheat in the microwave for 2 minutes.
What to Make Next
Craving more noodles? Try my Chili Garlic Butter Noodles!
If you want another easy weeknight meal, make my Honey Garlic Chicken!
Want something a little lighter? You’ll love my Mongolian Ground Beef!
