Step 1

Cook the pasta to al dente as per the manufacturer’s instructions. Reserve 2 cups/480 ml of pasta cooking water.

Step 2

Heat the oil over medium heat in a large skillet or saucepan.

Step 3

Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sauté for 1 minute, until fragrant.

Step 4

Add the fennel and red pepper flakes and cook for 1 minute until fragrant.

Step 5

Crumble the sausage and add it to the skillet. Cook until the sausage is browned, 6 to 8 minutes. Add 1 cup/240 ml of pasta cooking water. Stir in the gochujang and miso and bring to a boil over high heat. Reduce the heat to a medium-low.

Step 6

Fold in the spinach and artichokes, and sauté until the spinach wilts, 3 to 4 minutes.

Step 7

Fold in the cooked pasta to coat well. Add the remaining 1 cup/240 ml of pasta cooking water to help loosen up the sauce if it is too dry. It should be saucy enough to coat the pasta, not too wet.

Step 8

Serve hot, topped with the grated Parmesan. Leftovers can be stored in an airtight container for up to 4 days in the refrigerator.