Mince the shallot and garlic. Remove the juice from the limes and finely chop the coriander.

Pour 2 tbsps of oil in a large pan over medium heat. Add the sausages and bash them well roughly minced, fry until cooked and crispy.

If the pan becomes too caramelised, deglaze with a splash of water. Once browned, remove the sausage meat and set it aside on a plate.

Return the pan to medium heat, add the minced shallot and garlic. Sauté for a few mins, then add the butter and fry until softened and fragrant.

Add the gochujang, single cream, honey and lime juice to the pan. Grate in ¾ of the parmesan cheese and stir in the caramelised sausage mince and ¾ of the coriander. Mix well and season with salt and pepper to taste.

Let the sauce simmer while you cook the pasta.

Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the package instructions until al dente. Reserve some pasta water before draining.

Pour a tbsp of olive oil in a separate pan over medium heat, add the panko and fry for a minute or so until golden. Remove from heat, then grate in the remaining parmesan and coriander. Mix well and set aside.

Add the cooked pasta to the sauce, stir in a small ladle of the reserved, starchy pasta water and continue mixing until the sauce is smooth and glossy. If it looks dry, add a little more pasta water.

Divide the pasta into 4 bowls, garnish with the crispy coriander panko and grate some lime zest on top.