Ingredients
1 package (19 ounces) Italian sausage links, cut into 1-inch pieces3/4 cup Korean barbecue sauce, divided1 teaspoon plus 1 tablespoon canola oil, divided1 large egg2 medium carrots, julienned1 medium sweet red pepper, julienned3 green onions, thinly sliced2 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon crushed red pepper flakes1/4 teaspoon pepper8 ounces uncooked angel hair pastaAdditional sliced green onions, optional
Preparation
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 4 bowls; top with egg strips and, if desired, additional green onions.
