Sometimes all I want is just a simple tomato sauce to go with my pasta, just like how the Italians love it. The problem is, the better quality pre-made tomato based pasta sauce that they sell in the supermarkets cost an arm and a leg most of the time. So to save some money, I sometimes prefer to make my own sauce. And when I do make my own sauce, I usually end up creating something that an Italian will shake his head at, or even worse, spit at it in anger.
If you ever see me mention that I am going to host Italian(s) for dinner, do remind me not to cook Italian food.
Since my recipe is so far off the orthodox version, instead of pasta bolognese, I shall call it pasta non-bolognese.
- Pasta (in my case, macaroni)
- Lots of frozen green peas
- Couple of white mushrooms
- 1 x Organic tomato
- 1 x Smoked sausage
- Extra virgin olive oil
- Malaysian secret sauce
- Boil pasta.
- Rinse green peas.
- Cut up sausage and white mushrooms into small pieces.
- Cut tomato into pieces.
- Use spoon to scrape off the juicy seeded middle part of tomato into a bowl.
- Cut up the skin part of the tomato into small pieces.
- Squeeze the juicy seeded part of the tomato with hand (make sure your hand is clean!) to release all the juice. *I do this so that the juice will make the sauce later have stronger tomato taste.*
- Sieve and set the cooked pasta into the serving dish. Add a bit of the pasta water into the tomato juice.
- Re-use the same pot. Olive oil into the pot at medium heat, then all the ingredients (mushroom, sausage, peas, tomato) go into the pot for stir fry, 2 minutes.
- Add the tomato juice into the mix.
- Add a tablespoon of the Malaysian secret sauce into the mix. You can see a picture of that secret sauce below.
- Cook for another minute or two.
- Pour the mess onto pasta and serve.
Some thoughts on extra virgin olive oil. Most people I know who use olive oil, stock up on both extra virgin olive oil and refined olive oil, because they have been told that extra virgin olive oil is unsuitable for high heat applications like stir fry / saute. Not for me. I use only extra virgin olive oil. As long as you use a heat of lower than 200 degree Celsius, it is perfectly fine. Since I use the induction cooker, I just set the temperature to 150.
Here’s the end product. I might have cooked too much of the sauce…