Pasta with Peeled Chili Pepper Cream Sauce
A rich pasta dish stir-fried with homemade cream sauce, peeled chili peppers, and shredded pork.
Ingredients
Italian pasta (cook 8-10 minutes)
200g
Peeled chili peppers (cut into segments)
5-6 pieces
Shredded pork (marinated and stir-fried)
100g
Garlic (minced)
2 cloves
Onion (shredded)
1/4 piece
Stock
200g
Cream white sauce (homemade)
80g
Heavy cream
60g
Olive oil
40g
Parsley (chopped)
10g
Salt and pepper (to taste)
A pinch of each
Instructions
1
Cook the pasta
Bring a pot of water to a boil with 1 teaspoon of salt, then add the pasta and cook for 8-10 minutes, stirring constantly to prevent sticking.
2
Prepare the ingredients
Mince the garlic, shred the onion, and cut the peeled chili peppers into segments. Set aside.
3
Stir-fry the pork
Marinate the shredded pork with an appropriate amount of rice wine, sesame oil, MSG, cornstarch, salt, and pepper for about 30 minutes, then stir-fry until cooked through and set aside.
4
Cook the sauce
Heat the olive oil in a pan, add the minced garlic and sauté until fragrant, then add the shredded onion and stir-fry until softened. Add the peeled chili peppers, pork, stock, cream white sauce, heavy cream, salt, and pepper, stir-fry to combine, then reduce to low heat.
5
Combine and plate
Transfer the pasta from step 1 into the sauce pan from step 4 and cook for 1-2 minutes. Add the chopped parsley and toss briefly, then plate and serve.
