Creamy Spicy Rigatoni with Italian Sausage

Method

1. Heat oil in a sauté pan. Break up the sausage and cook until lightly browned.
2. Stir in gochujang, vinegar, sugar, cream, onion powder, garlic powder, and mushroom or bouillon powder. Simmer for 5 minutes to reduce, then take off the heat.
3. Cook rigatoni in lightly salted water following its package timing. Save some cooking water before draining.
4. Set the sauce over low heat. Add pasta and 1 tablespoon pasta water. Grate in cheese to taste and toss until coated. Serve with optional parsley.

Pasta cooking time depends on the package. The source gives 20 minutes total.