Bought shell pasta today with the intention to finished off my leftover mushrooms, 150 g diced bacon and 8 thinly sliced salami. I forgot to get vegetables. I had to run across to my neighbour whom has home grown vegetables. She gives me 8 small leaves of her curly lettuce. I thank her and came back on time before the heavy rain.
Google: “Bacon is a type of salt-cured pork, typically made from the belly or back of a pig, and often smoked, known for its rich, savory flavour and crispy texture when cooked. The curing process involves soaking the meat in a brine solution of salt, nitrates, and sometimes sugar, followed by smoking in some cases. Bacon is a versatile ingredient used in a wide range of dishes, from breakfast staples to salads, sandwiches, and even desserts. Bacon is a processed meat and contains high levels of sodium and fat, so it’s recommended to be consumed in moderation.”
Google: “Salami is a type of cured sausage, typically made from fermented and air-dried pork, though it can also include beef, duck, lamb, or other meats. Salami is a salume (Italian for cured meat), a coarse, dry, and boldly seasoned sausage. It’s made from ground meat (traditionally pork, but can include other meats), stuffed into a casing, and then air-cured for a period of weeks or months. The curing process, which involves fermentation and air-drying, gives salami its characteristic flavour and texture. Salami is a good source of protein, essential for building and repairing tissues. It contains vitamins like B12 and niacin, and minerals like zinc, which are important for various bodily functions. Salami is high in sodium, which can contribute to high blood pressure and other health problems.”
Glad to have a kind neighbour to gives me her curly lettuce. Again, I am adding garlic butter to my pasta but this time I am adding cayenne powder to it. I love having spicy food as it helps warm me up especially on cold raining day. My dinner is red spicy, comforting, and delicious. Let’s cook!!!
Ingredients
200 g dried shell pasta
75 g butter, plus more
1 Tbs minced garlic
1 Tbs oil
150 g diced bacon
8 thinly sliced salami
120 g sliced mushrooms
125 ml white wine
1 Tsp baby caper, roughly chopped
1/2 lemon, juice
salt
pepper
cayenne powder
chili flakes (OPT)
Method
Fill a large saucepan with 2 litres water and 1 1/2 Tbs salt. Bring to rapidly boiling, add pasta and cook until al dente (5-7 minutes), reserve 1 cup of pasta cooking water then drain the pasta.
Meanwhile, in a large saucepan on a medium high heat, add 1 Tbs oil, and bacon for 3-5 minutes until crispy. Once the bacon is crisp, remove it from saucepan using a slotted spoon onto paper towel lined plate, leaving the oil and bacon grease behind. Reduce the heat and melt the butter, and add garlic and chili flakes and cook for 2-4 minutes.
Stir constantly for 2 minutes and as soon as the garlic has softened but not yet coloured, salami until you notice the fat begins to release from the salami (will be very aromatic). Now add 1/8 cup of the pasta cooking water. Stir frequently. Squeeze the lemon juice and add cayenne into the sauce and stir through.
Add wine and cook until reduced a little and sauce has thickened for about 2 minutes. Add back bacon and 5 Tbs of the pasta cooking water, mushrooms and curly lettuces and bring to a simmer, then remove from heat. Now add shell pasta and toss it through the sauce, then let it sit for a minute or two to soak it up.
Serve drizzled with about 1-3 Tbs melted butter if you like more sauce. Check seasoning; add some pepper and a bit more salt if you wanted to. Sprinkles a bit more chili flakes if you like it spicy. (OPT). Spoon shell pasta, bacon, salami, vegetables and sauce onto deep plates. Enjoy with a glass of white wine!!!
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