Sweet Chili Sausage and Fishcake Pasta

Instructions

1. Bring a large pot of water to a boil. Add a pinch of salt and the spaghetti.
2. Cook the spaghetti according to the package instructions until al dente.
3. Drain the pasta and immediately transfer it to a bowl of ice water to stop the cooking process. Set aside.
4. In a large skillet, heat the cooking oil over medium heat.
5. Add the sausages and cook until browned and cooked through, about 8-10 minutes.
6. Remove the sausages from the skillet and slice them into bite-sized pieces. Set aside.
7. In the same skillet, add a bit more oil if necessary.
8. Add the sliced fishcake and cook until lightly browned, about 5 minutes.
9. Remove the fishcake from the skillet and set aside.
10. In a small bowl, dissolve the instant yeast in 1 cup of warm water. Let it sit for 5 minutes.
11. In a medium bowl, whisk together the egg, spaghetti sauce, and yangnyeom (sweet chili sauce).
12. Add the yeast mixture to the sauce and mix well.
13. Drain the cooled spaghetti and add it to the skillet.
14. Add the sausage slices and fishcake to the skillet.
15. Pour the sauce over the pasta mixture and toss everything together until well coated.
16. Cook over medium heat until the sauce is heated through and slightly thickened, about 5-7 minutes.
17. Divide the pasta among four plates.
18. Garnish with extra yangnyeom (sweet chili sauce) if desired.
19. Serve immediately and enjoy!