Recipe created in partnership with a food influencer … Jules !
Instagram : @captainjules_
TikTok : @jules.cuisine
For 2 servings:
– 200g short pasta (but it also works with long pasta)
– 250g sausage
– 1 small fennel bulb
– 1 tbsp gochujang
– 1 tbsp doenjang
– 1 tbsp tomato paste
– 150ml cream
– 1 clove garlic
Using a mandoline or a knife, thinly slice the fennel into a chiffonade.
Remove the casing from the sausage and crumble the meat.
In a dry pan, brown the crumbled sausage meat over medium heat until beautifully caramelized.
Add the sliced fennel and minced garlic, and continue cooking for a few more minutes.
Stir in the gochujang, doenjang, tomato paste, and cream. Mix well and let it simmer for a few minutes over low heat.
Cook the pasta one minute less than the package instructions. Drain, reserving one ladleful of the pasta cooking water.
Add the cooked pasta to the sauce with a splash of the reserved cooking water. Mix everything together over low heat for about a minute to emulsify the sauce.
Serve immediately, garnished with some fennel fronds saved from the bulb.
