Ingredients
8 oz/230 g penne pasta
2 Tbsp extra-virgin olive oil
1 large yellow onion/about 400 g, diced
2 garlic cloves, grated
1 Tbsp gochujang
1 tsp miso
1 tsp crushed fennel seeds
1/2 tsp red pepper flakes (See Notes)
15 oz/425 g Italian sausage
10 oz/280 g fresh baby spinach (See Notes)
14 oz/ g canned quartered artichokes packed in water, drained
4 Tbsp grated Parmesan
Instructions
- Cook the pasta to al dente as per the manufacturer’s instructions. Reserve 2 cups/480 ml of pasta cooking water.
- Heat the oil over medium heat in a large skillet or saucepan.
- Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sauté for 1 minute, until fragrant.
- Add the fennel and red pepper flakes and cook for 1 minute until fragrant.
- Crumble the sausage and add it to the skillet. Cook until the sausage is browned, 6 to 8 minutes. Add 1 cup/240 ml of pasta cooking water. Stir in the gochujang and miso and bring to a boil over high heat. Reduce the heat to a medium-low.
- Fold in the spinach and artichokes, and sauté until the spinach wilts, 3 to 4 minutes.
- Fold in the cooked pasta to coat well. Add the remaining 1 cup/240 ml of pasta cooking water to help loosen up the sauce if it is too dry. It should be saucy enough to coat the pasta, not too wet.
- Serve hot, topped with the grated Parmesan. Leftovers can be stored in an airtight container for up to 4 days in the refrigerator.
Notes
- I’ve successfully made this dish with chickpea pasta.
- I prefer white or yellow miso, but red miso will also work.
- If you use a milder red pepper flake like Aleppo, use 1 tsp. I normally use Aleppo in all my cooking.
- If using frozen spinach, use 5 oz/140 g. Of course, you can always double the quantity!
