What goes well with pasta? Which flavor profile that I haven't tried to integrate it? Curry should work, as I imagined in my head. Simple curry powder will do to enhance the overall taste, but the pasta might be too dry in the end even with the help of pasta water. From there, I started searching for an ideal ingredient that can fulfill the missing part. Tomatoes! It's juicy, sweet, and with a touch of acidity, sounds like a perfect combo with any curry-oriented dish.
Therefore, this tomato curry and chorizo spaghettini recipe is born.
Tomato curry and chorizo spaghettini 番茄咖哩義大利麵 -
Ingredients (about 5 to 6 portions)?
- 400 grams spaghettini
- 600 grams chorizo
- 1 small onion
- 2 garlic clove
- 1 green bell pepper
- 1 yellow bell pepper
- 1 can whole peeled tomato
- 1 teaspoon tomato paste
- 2 tablespoons curry powder
- Some salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Some grated Parmigiano Reggiano
How?
Bring a big pot of water to a boil and season with few pinches of salt. Add in the pasta and cook till almost al dente. Save some pasta water and drain the rest. Try to time it right so the pasta is ready when the sauce is ready at the same time.
Peel and slice the garlic cloves. Peel and slice the onion. Destem and pitted both bell peppers, slice to strips. Remove the chorizo from its casing.
Bring a big pan or a big pot, drizzle 2 tablespoons of olive oil and switch to medium heat. Add in onion along with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Sear till the onion turns translucent.
Add in chorizo and cook for about one minute. Break the chorizo to smaller pieces, kind of like ground meat during the process. Add in garlic and cook till slightly golden.
Transfer all the bell pepper strips over and give it a quick stir-fry, cook for two minutes.
Pour in everything from canned tomato, including the juice. Also add 1 teaspoon of tomato paste to enhance the flavor. Break the whole peeled tomatoes with a spatula, cook for couple more minutes.
Add 2 tablespoons of curry powder and mix till evenly blended in the sauce. Taste and adjust. I actually added some more salt here. Also check on the consistency, add some pasta water if the sauce appears too dry. I didn't need to add any extra water here.
Transfer drained pasta over, mix and let it cook for one more minute. Plate and grate some aged Parmigiano Reggiano all over right before serving.
It's a nice feeling to see something you put up in your head comes to life, and a delicious one too. It's also been proven and agreed by Mister at home, that tomato curry totally works with pasta.
I'm also glad that I chose spaghettini over other types of pasta. It's thinner compared to spaghetti, turns out that all the minced meat was well-trapped in between the strands, not mentioning the seasonings clinging on.
If for cream-based sauce, I would think that it might be too heavy with spaghettini, but not the case for tomato curry sauce. However, please do not substitute with angel hair pasta. Delicate angel hair pasta can get overtaken by the stronger profile of tomato curry sauce.
Other pasta recipes:
- Takanazuke and bacon spaghetti 高菜培根義大利麵
- Eggplant and minced pork spaghetti 魚香茄子義大利麵
- Spaghettini con la bottarga (to be exact, Asian karasumi)
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