This pasta recipe of mine is one of Raul's favorites and I am going to share this with you. It's so easy to use and you can use either chicken or pork! For chicken though I like using chicken breast fillets cut into either cubes or strips. For pork, I like using ground extra lean pork.
Tonight, I will be using pork because Raul hasn't tasted this in pork yet, it was always chicken. Anyway, enjoy guys! Happy cooking! (Read On by clicking Read More -->)
Tonight, I will be using pork because Raul hasn't tasted this in pork yet, it was always chicken. Anyway, enjoy guys! Happy cooking! (Read On by clicking Read More -->)
Yield: 3-5 persons
INGREDIENTS:
2 Tbsp Olive oil
1/4 K ground lean pork
1 can Dona Elena Whole Peeled Tomatoes
1 Tetra (250 ml) Alaska Crema All Purpose Cream
1 whole garlic minced
1/3 cup olive oil
1/3 cup parmesan cheese
1/4 cup dried basil
6 pcs Shitake mushrooms (soaked in 1 cup hot water), drained, sliced and save the mushroom water.
2 chicken bouillon cubes
1/4 cup white wine
Salt and Pepper
Chili flakes to taste (optional)
Chopped flat parsley for garnish
DIRECTIONS:
INGREDIENTS:
2 Tbsp Olive oil
1/4 K ground lean pork
1 can Dona Elena Whole Peeled Tomatoes
1 Tetra (250 ml) Alaska Crema All Purpose Cream
1 whole garlic minced
1/3 cup olive oil
1/3 cup parmesan cheese
1/4 cup dried basil
6 pcs Shitake mushrooms (soaked in 1 cup hot water), drained, sliced and save the mushroom water.
2 chicken bouillon cubes
1/4 cup white wine
Salt and Pepper
Chili flakes to taste (optional)
Chopped flat parsley for garnish
DIRECTIONS:
1. Cook and drain your pasta noodles just before it is al dente. Do not wash your noodles in cold water. Let it cool by itself so it can cook further while preserving the salt and the olive oil from the water.
2. Soak the mushrooms in 1 cup of hot water for at least 15 minutes. Squeeze the mushrooms and saving the water before slicing the mushrooms in strips. Set aside.
3. Prepare the pasta paste: In the chopper where you minced the garlic, add the olive oil, parmesan cheese, basil, and add salt and pepper.
4. Carefully cube the peeled tomatoes by preserving the water in the can. So use a fork to lift the tomatoes so you can conserve as much tomato water as you can. Set aside.
5. In a deep pot, put 2 Tbsp of olive oil and saute the ground pork until it is browned.
6. Add the pesto paste and keep stirring until all the pork is coated with the paste.
7. Add the Shitake mushrooms and stir until they too are covered with pork and pesto.
8. Add the sliced tomatoes and the tomato water. Fill the can half way with tap water and add to the pot. Stir quickly, and add the mushroom water.
9. Add 2 chicken bouillon cubes and let boil. Reduce the sauce and let thicken a little.
10. Add the chili flakes and season to your liking. Raul wants it really spicy so I was a little generous with the chili.
11. Pour the white wine to the sauce and stir just to mix them together. Let the sauce simmer.
12. Pour the contents of the whole tetra pack of all purpose cream. You can use other brands but I like using Alaska for this sauce because it has a tiny tiny taste of sweetness which neutralizes the sauce. Stir until the cream is incorporated well into the sauce.
Let the sauce boil and thicken a little before serving.
You can serve the sauce separate from the noodles, which I prefer doing, so that if you have guests who are late, you can just heat the sauce and won't over cook the noodles that you have cooked al dente!
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