Korean Sausage Bowl

• 1 package (19 ounces) Italian sausage links, cut into 1-inch pieces
• 3/4 cup Korean barbecue sauce, divided
• 1 teaspoon plus 1 tablespoon canola oil, divided
• 1 large egg
• 2 medium carrots, julienned
• 1 medium sweet red pepper, julienned
• 3 green onions, thinly sliced
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 8 ounces uncooked angel hair pasta
• Additional sliced green onions, optional

1. In a large bowl, toss sausage pieces with 1/2 cup barbecue sauce; refrigerate, covered, 4 hours.
2. 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.
3. 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.
4. Drain sausage, discarding marinade. In same pan, cook and stir sausage until no longer pink, 12-15 minutes.
5. 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.

italian sausage links, barbecue sauce, canola oil, egg, carrots, sweet red pepper, green onions, garlic, salt, red pepper, pepper, angel hair pasta, green onions

Taken from www.tasteofhome.com/recipes/korean-sausage-bowl/ (may not work)