Sausage Gochujang Rigatoni

Heat a drizzle of olive oil in a large pan over a medium heat. Decase your sausages and crumble the meat into the pan. Fry until the sausage meat is well browned, adding a splash of water to deglaze the pan when it's really well caramelised (don't do this too early, as the caramelisation is crucial for the flavour of the dish). Remove the sausage meat to a plate and set aside.

Return the pan to a medium heat and add the butter. Once melted, add the minced shallot and garlic and fry for a few minutes until softened and fragrant.

Add the gochujang, single cream, honey and the juice of the limes. Grate in ¾ of the Parmesan. Finally, add your caramelised sausage bits back to the pan. Give it a good mix and season to taste with salt and pepper. Leave it to simmer while you cook the pasta.

Bring a large pot of salted water to a boil over a medium-high heat. Add the pasta and cook until al dente following packet instructions, then drain the pasta and reserve the water (this pasta water is the key to bringing your sauce together).

While the pasta cooks, finely chop the coriander. Heat a glug of olive oil in a separate pan set over a medium heat, then toss in your breadcrumbs and fry for a minute until golden. Remove the pan from the heat then grate in the remaining Parmesan and add a small sprinkling of coriander. Mix to combine then set aside.

Add your cooked pasta to the pan with the sauce. Add a small ladle of the pasta cooking water and keep mixing until it’s super glossy. If the pasta is a little dry, add another small ladleful.

Add the remaining coriander to the pasta and give it another mix.

To serve, divide the pasta between bowls. Scatter over the coriander breadcrumbs and grate over some lime zest. Tuck in.