Spicy & Creamy Pasta, for Sunday nights only !

Here is a recipe that could replace the traditional tomato meatball sauce reserved for Sunday nights. Unlike the traditional sauce, this recipe takes only a few minutes to prepare, but feels like it has required hours of preparation. The white wine creamy sauce has a spicy hint with the addition of Gochujang paste completed by a good handful of grated Parmesan cheese for a rich creamy feel. We served it last night, accompanied with a crisp salad and a slice of crusty bread to dunk at the end… I love Sunday night dinners !

INGREDIENTS
Serves 6
500 Gr. Rigatoni Pasta (or similar such as penne, paccheri, ziti and ditalini)
3 Large Italian Sausages with fennel
2 French Shallots finely minced
2 Small garlic cloves, finely minced
3/4 Cup white wine (I use Pino Griggio, but any dry white wine would work)
2 Tablespoons Tomato paste
2 teaspoons Gochujang Paste
3/4 Cup light cream
Salt & Pepper
Olive Oil (2 tablespoons)
Handful of grated parmesan

PREPARATION
Just before preparing the sauce, start cooking the pasta according to the manufacturer’s instructions.
(I cook Rigatoni al dente, about 10 minutes)
In a large pot, heat the olive oil and saute the sausage meat. (Make sure you remove the sausage skin)
Cook and saute the meat pressing/cutting it the size of green peas.
Once cooked through, remove the meat from the pan and set aside. Add a tablespoon of olive oil and saute the French shallots and garlic until translucent. Add the white wine and the Gochujang paste, tomato paste and mix well to ensure everything is well blended. Add the meat and finally the cream and mix well. Cook for a few minutes so the sauce can thicken a little.
Add a good dash of freshly ground pepper and salt to taste. Pour on a serving dish and finally, sprinkle a good and generous handful of grated Parmesan cheese.