Korean Sausage Bowl

Name: Korean Sausage Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings.
Ingredients: 1 package (19 ounces) Johnsonville® Mild Italian Sausage Links, cut into 1-inch pieces; 3/4 cup Korean barbecue sauce, divided; 1 teaspoon plus 1 tablespoon 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; 1/2 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon pepper; 8 ounces uncooked angel hair pasta; Additional sliced green onions, optional

When we hosted a student from South Korea, she shared some of her favorite Korean dishes. We especially like bibimbap. I created a variation on the dish with Italian sausage. —Michal Riege, Cedarburg, Wisconsin

Ingredients

1 package (19 ounces) Johnsonville® Mild Italian Sausage Links, cut into 1-inch pieces
3/4 cup Korean barbecue sauce, divided
1 teaspoon plus 1 tablespoon 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
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
8 ounces uncooked angel hair pasta
Additional sliced green onions, optional

Directions

In a large bowl, toss sausage pieces with 1/2 cup barbecue sauce; refrigerate, covered, 4 hours.
In a large skillet, heat 1 teaspoon oil over medium heat. Break egg into pan; cook until yolk is set, turning once. Remove from pan; cut into thin strips.
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.
Drain sausage, discarding marinade. In same pan, cook and stir sausage until no longer pink, 12-15 minutes.
Cook pasta according to package directions; drain, reserving 1/4 cup pasta water. Add pasta, pasta water, carrot mixture and remaining barbecue sauce to sausage. Toss to combine. Divide among four bowls; top with egg strips and, if desired, additional green onions.