John Myers
Oriental Pasta Sauce
The perfect oriental pasta sauce recipe with a picture and simple step-by-step instructions.
- 2 Red Pointed peppers
- 1 Onion, finely chopped
- 2 Garlic cloves, finely grated
- 2 cm Ginger, freshly grated
- 1 Chilli pepper, finely chopped
- 2 tbsp Tomato paste
- 1 tbsp Sugar
- 2 tsp Sweet paprika
- 1 tsp Ground cumin
- 0,5 tsp Cinnamon
- 200 ml Vegetable stock
- 2 Cans Pelati
- 0,5 bunch Spring onions, cut into thin rings
- 2 Kaffir lime leaves
- Black pepper from the mill
- Salt
- Oil
- Quarter the pointed peppers and cut into fine strips. Heat some oil in a saucepan and sauté the peppers for a few minutes. Then add the onion, garlic, ginger and chilli and cook until the onion is translucent.
- Then add the tomato paste, the sweet paprika, the cinnamon, the cumin and the sugar and roast vigorously while stirring, so that a dark coating forms on the bottom. Then deglaze with the vegetable stock and add the pelati and mash a little on the edge of the pot with a wooden trowel. Add the kaffir lime leaves and season with salt and pepper.
- Then set the stove to the lowest setting and put the lid on the saucepan and simmer gently for at least 2 hours. Possibly pour in some vegetable stock from time to time. Such a sauce should simmer for 3 hours, then a really nice taste develops – longer is always possible and is always better, for me something simmered for 4 – 6 hours and it is always worth the taste.
- Just before serving, season again to taste and remove the kaffir lime leaves and serve with pasta of your choice and sprinkle with spring onion rings.
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