Pasta with Chinese Sausage Marinara Recipe by Chef Pam
Ingredients
Instructions
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Chinese sausage should be cut
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Heat a tablespoon of vegetable oil in a frying pan over high heat. Once the oil is hot, add the sliced Chinese sausage and cook for a few minutes until dark brown. The Mailard reaction will be produced as a result of this process, giving the finished sauce more taste depth.
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After adding the Chinese sausage to the blander, pulse it until the sausage slices resemble coarse crumbs. Next, put aside.
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Heat a cooking pot over medium heat. Add a tablespoon of vegetable oil, the minced onion, and the minced garlic. Stirring often, add the other spices, the crushed tomato, a bit of salt, and a pinch of chili flakes. Stir to combine. Simmer for at least 30 minutes.
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Stir the sausage crumbs into the tomato sauce and boil for another 10 minutes. To taste, add salt and pepper
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Bring a kettle of water with salt to a boil until it tastes salty. Add spaghetti and boil for about 6 minutes or until it is 60% done. Drain the pasta
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Stir the pasta into the marinara sauce, allowing it absorb the sauce and cook it to 100% done. This will prevent the pasta from being bland and make it appetizing. Serving.
Note
Pork sausages in the Chinese style (Lap Cheong) that have been seasoned with rice wine, soy sauce, rose water, etc. Lap Cheong has a distinct aroma, a flavor that is smokey, and a taste that is quite nice and sweet. In stir-fry recipes, it's frequently used as a flavoring ingredient. Lap Cheong can be found at Chinese stores on the chilled racks (and in some Asian shops too)
