Pasta con Cerdo y Salsa XO

Ingredientes

• 4-5 Asian Red Shallots – finely chopped
• 6 Garlic cloves – minced
• 2-12 fresh Red Chilies (optional – Thai Bird’s Eye or any small hot red chilies), to taste – finely chopped
• 1.5 cups Thai Sweet Basil Leaves (or fresh Italian Basil Leaves) – washed and pat-dried, thinly sliced
• 1/2 cup fresh Mint Leaves – thinly sliced
• 14 ounces / 400 grams Cherry Tomatoes (or grape tomatoes) – stems removed, rinsed and pat-dried
• 8 ounces / 227 grams uncooked Bucatini Pasta (or any noodle-type pasta – note 1)
• 1.5 TBSP Unsalted Butter
• 2 TBSP Extra Virgin Olive Oil
• 14 ounces / 400 grams Ground Pork
• 1 TSP Kosher Salt, divided
• 1/2 cup / 118ml Dry White Wine (such as a sauvignon blanc, pinot grigio, or unoaked chardonnay)
• 1 TBLS White Miso Paste
• 1 TBLS Low Sodium Light Soy Sauce
• 1/4 cup / 4 TBSP XO Sauce (I used Lee Kum Kee Extra Hot XO Sauce – note 2)
• 1 TSP freshly cracked Black Pepper, to taste
• 1/2 – 1.5 TSP Crushed Red Pepper Flakes, to taste
• 1/2 – 1.5 TSP ground Cayenne, to taste
• 1 TSP Smoked Paprika (I used a hot one, but a sweet one will work too)
• 1/2 cup / 118ml Reserved Pasta Water
• To Serve: 1/2 cup Freshly grated Parmigiano Reggiano Cheese (or more to taste), reserved sliced Thai sweet basil leaves

Preparación

1. 1

   --- Prep: ---

2. 2

   Prepare the fresh ingredients: Prepare and chop/slice the Asian red shallots, garlic, chilies (if using), cherry tomatoes, Thai sweet basil leaves, and mint leaves as indicated in the ‘ingredients’ section.

3. 3

   --- XO Sauce Pasta with Pork & Burst Cherry Tomatoes: ---

4. 4

   Cook the pasta: In a pot of boiling salted water (or use the same deep sauté pan you’ll use to make the sauce), cook the pasta 2 minutes shy of al-dente according to package instructions (2 minutes less than the cook time specified on the package). Reserve 1 cup of pasta water, then drain into a colander and run cold water over the pasta to halt the cooking process and prevent sticking.

5. 5

   Sauté the aromatics: Heat 1.5 tablespoon of unsalted butter and 2 tablespoons of extra virgin olive oil in a large deep sauté pan over medium-high heat. Once the butter is frothing and the oil is hot, add the shallots and garlic. Sauté for a minute until the shallots have softened and the garlic is fragrant, but not browned. Add the red chilies and sauté for another 30 seconds to combine.

6. 6

   Cook the pork: Add the ground pork and season with ½ TSP kosher salt. Cook for 2-3 minutes, breaking up the clumps with your spatula, until just cooked through.

7. 7

   Cook the cherry tomatoes: Push the pork to the edges of the pan and add the cherry tomatoes in the center. Cook for 5-8 minutes, stirring the tomatoes occasionally and pressing down on them gently until they begin to burst and the juices they release begins to form into a sauce.

8. 8

   Build the sauce: Pour in the dry white wine and add the miso paste and low sodium light soy sauce. Stir vigorously to combine until the miso paste dissolves. Simmer for 1-2 minutes until the wine reduces by half. Add the XO sauce and season with freshly cracked black pepper, crushed red pepper flakes, ground cayenne, smoked paprika, and remaining ½ teaspoon of kosher salt. Stir everything until combined well.

9. 9

   Add the pasta: Add the bucatini pasta and ½ cup of reserved pasta water. Increase the heat to high and toss continuously for 1-2 minutes, until the sauce has thickened and coats the pasta well.

10. 10

    Stir through herbs: Stir through the sliced Thai sweet basil (reserve ¼ cup for garnish) and mint leaves, then switch off the heat.

11. 11

    To Serve: Divide the pasta evenly into bowls/plates. Garnish generously with plenty of freshly grated Parmigiano Reggiano cheese and the reserved sliced Thai sweet basil leaves. Serve immediately and enjoy!