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Preparation time: 15 minutes + marinating time
Cooking time: 25 minutes
Serves: 4
If served as four portions, provides 672 cals, 49g fat (of which 10g saturates), 9g sugar and 1.6g salt per portion.
Ingredients
- 540g (19oz) packaged Italian sausage links, cut into 1 inch pieces
- ¾ cup Korean barbecue sauce, divided*
- 1 tsp plus 1 tbsp canola oil, divided
- 1 large egg
- 2 medium carrots, julienned
- 1 medium sweet red pepper, julienned
- 3 green onions, thinly sliced
- 2 garlic cloves, minced
- ½ tsp salt
- ¼ tsp crushed red pepper flakes
- ¼ tsp pepper
- 225g (8oz) uncooked angel hair pasta
- Additional sliced green onions (optional)
* Korean barbecue sauce is sweet and spicy - teriyaki sauce is offered as a readily available alternative if you are unable to source the Korean sauce.
Method
1. In a large bowl, toss sausage pieces with ½ cup barbecue sauce; refrigerate, covered, 4 hours.
2. In a large skillet, heat 1 tsp oil over medium heat. Break egg into pan; cook until yolk is set, turning once. Remove from pan; cut into thin strips.
3. In same pan, heat remaining oil over medium - high heat. Add carrots and red pepper; cook and stir until crisp - tender. Stir in green onions, garlic and seasonings; cook 1 minute longer. Remove from pan.
4. Drain sausage, discarding marinade. In same pan, cook and stir sausage until no longer pink, 12 - 15 minutes.
5. Cook pasta according to package directions; drain, reserving ¼ cup pasta water. Add pasta, pasta water, carrot mixture and remaining barbecue sauce to sausage. Toss to combine. Divide among 4 bowls; top with egg strips and, if desired, additional green onions.
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