Pasta is extremely popular around the world. This is especially true in 2020, since the world is the most global and connected it’s ever been. Let’s try to find people who don’t know what pasta is and where it comes from. I am sure we can find people who like to at least want to try. Sometimes cooks localize certain ingredients to fit the people of the area. Personally for me, I am in love with fusion food and all cultures. There is no better way for me to honour two cultures than to cross breed recipes and ingredients. Don’t be afraid to experiment. Please enjoy this Chinese Italian blend!
Servings: 2
Equipment
- A medium saucepan
- A large skillet
- A food processor
Ingredients
Pasta
- 200g spaghetti pasta
- 800g water
- a pinch of salt
Bolognese sauce
- 140g roughly chopped Chinese sausage (about 3 pcs)
- 250g waged tomatoes
- 50g chopped onion/ shallot
- 10g minced garlic
- 50g chopped leek
- 3g chili flakes
- 1 bay leaf
- 24g butter
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp Shaoxing wine
- 4 tbsp pasta water
Garnish
- Cilantro
Directions
- Sear the sausages on a preheat skillet over high heat for 3 minutes, the sausage should be a bit charred on the
- Toss the sausages and the tomatoes onto the food processor, blend well for about 30 second
- Boil 4 cups of water on a saucepan, pour in the pasta cook for 6 minutes
- Heat the oil from the sausage with 1 tbsp of butter on the skillet, add the onion and garlic then stir fry until golden over medium high heat for about 2 minutes
- Add leek, chilli flakes and bay leaf, continuously stir fry until fragrant for about 1 minute
- Add Chinese sausage tomato mixture to the skillet and cook for another 3 minutes
- Once the pasta is 60% cooked, transfer the pasta to the skillet with 4 tbsp pasta water
- Continue cook the pasta in the sauce for 3-4 minutes
- Turn off the heat, add 1 tbsp butter and 1 tbsp Shaoxing wine to pasta and mix well
- Place the pasta nicely on a plate and garnish with cilantro. Enjoy!
