Gochujang Peppers & Onion Penne with Chicken Sausage

I've been so tired this week and all I've been doing is whining 😅. Can't wait for this week to be over. Although, I have a 24hr call this Friday :( 

On the other hand, we've also started wedding planning! I didn't realize how much money I'll be hemorrhaging this year on my resident salary. Looking at all the costs that go into getting married has been somewhat stressful.  I wish I could get a city hall wedding, but I think my parents would disown me 😰.

Anyway, I've been making quick and easy meals at night, so I can get some snooze in before waking up at the crack of dawn. I was sent to try Al Fresco's Pasta Night Mild Italian Style Chicken Sausage and I love how there are peppers in the sausages themselves! I threw together something quick with Korean Pantry items like Gochujang (Korean Chili Paste) and more peppers and it was delicious.

They're already fully cooked, so I just browned the sides to give it a nice color, chopped it up and then added it to the pasta. The sweetness of the peppers and Italian herbs in the sausage played so well with the gochujang tomato sauce with a little bit of kick from the Korean chili powder.

Gochujang Peppers & Onion Penne with Chicken Sausage

3-4 servings

1 box penne pasta (4 servings)
1 pack Al Fresco's Pasta Night Mild Italian Style Chicken Sausage
1 small onion
3 bell peppers (assorted colors)
2 cloves garlic
2 tsp dried parsley
1 tbsp gochugaru (Korean chili powder)
2 tbsp gochujang (Korean chili paste)
1 cup canned crushed tomato
salt and pepper to taste
fresh parsley garnish

1. Bring a pot of water to boil and add a pinch of salt and a little bit of olive oil. Cook penne in boiling water according to package. Reserve 1/2 cup of the pasta water. Drain pasta and set aside
2. Add a little oil to a frying pan on medium heat and brown chicken sausage. Remove from heat and cut diagonally. Set aside
3. Saute in oil the onions and garlic until partially translucent, add bell peppers and cook until a little softened. Add back the sliced sausages and add the chili powder (gochugaru) and saute for 1-2 minute
4. Add 1/2 cup of pasta water to the frying pan and then add gochujang and crushed tomatoes. Add in the dried parlsey. Allow to simmer for 3 minutes. Salt and pepper to taste. 
5. Lastly, add in the pasta until heated through. Garnish with fresh parsley