20min meal: Ginger, sausage & bok choy pasta with a kick

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This 20 minute recipe is perfect for dinner in a pinch and has everything you need – greens, protein, carbs and the perfect amount of heat.  This recipe is made with SH’ That’s Hot! Angry Ginger hot sauce, our best seller, and combined with the spicy sausage, it’s an unexpected flavor profile that will leave you wowed!

Spice Level: medium


1 package of fresh Spicy Italian Sausages (or spicy ground pork)
1 package of Baby Bella Mushrooms, washed and diced
1 medium sized white onion, chopped
3-4 large Bok Choy bundles
1 box of pasta (I used Rotini)
3 Tbl. SH' That's Hot! Angry Ginger Hot Sauce
1 Tbl. Olive Oil
1/8 stick of butter
1 tsp. Extra Virgin Olive Oil (EVOO)
Parmesan cheese



Wash Bok Choy thoroughly, remove all leaves from the bungle and lay out on several paper towels to dry. Once dry, place leaves on top of each other, roll tightly and slice vertically (see picture below ... this can be done with Kale or any medium-large leafy green vegetable). Chop onions and mushrooms and place in separate bowls. Put on a large sauce pan with water to boil - salt water thoroughly. Heat large wok or cast iron pan on med-high heat with a small amount of Olive Oil. Once heated, either chop sausage, squeeze sausage out of casings or put ground pork in the pan to cook until there is no pink. Once cooked, add onion until they start to get browned and translucent. Add Angry Ginger Hot Sauce and cook until aroma starts to be released. Add 1 Tbl. Olive Oil then mushrooms and Bok Choy Ribbons. Cook until Bok Choy Ribbons are wilted. Add butter and cook to brown (2-3min). Drain pasta, once cooked to al dente (do not rinse). Once drained, while still in strainer, add 1 tsp of high-end Extra Virgin Olive Oil (EVOO) to coat (this will add a nice flavor and keep pasta slightly sticky). In a bowl, top pasta with sausage mixture Parmesan cheese, as desired.

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