This is Sunday sauce reimagined for the weeknight.
1 lb. spicy Italian sausage, casings removed
, breaking up with a wooden spoon, until browned and cooked through, 6–10 minutes. Using a slotted spoon, transfer sausage to a plate, leaving fat behind.1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt to pot. Cook, stirring often, until shallots are softened and gochujang is slightly darkened in color, 6–8 minutes. Stir in1 tsp. sugar
. Return sausage along with any accumulated juices to pot. Reduce heat to low, cover, and simmer, stirring occasionally, until fat pools on surface of sauce, 30–40 minutes.and snip off ½" pieces of dough directly into simmering water. When all of dough has been snipped, increase heat and bring water to a boil. Cook noodles, stirring occasionally to prevent sticking, until most have floated to the surface, about 3 minutes. Drain, reserving ½ cup noodle cooking liquid.2 oz.
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