Russian-Style Pasta with Bacon and Horseradish
Pasta and Pizza • European
Description
Or express pasta a la Russian :)) There are many ways to prepare it. You can use tomatoes or tomato juice instead of tomato paste, or even skip the 'red stuff' altogether. You can use any onion—green or leek (but as an onion fan, I'm sure it should be included). You can use any spices. You can choose any ready-made meat and really anything you like :) But I consider a few things to be the highlight of this dish: first, it's very quick; second, the taste of horseradish is quite unusual for pasta and adds a kick; third, slightly sautéed and stewed cabbage gives the finished dish the beloved 'crunch'.
Ingredients
- Pasta (corkscrew) 5 oz
- Salted pork belly 5 oz
- Onion 1 head
- White Cabbage 0 oz
- Water 0 fl oz
- Passata Tomato Sauce 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Garlic to taste
- Horseradish Leaves to taste
- Dried parsnip to taste
- Vegetable Oil to taste
- Hard Cheese to taste
Step-by-Step Guide
Step 1
Boil the pasta made from durum wheat in salted water (since this is a Russian-style pasta, use shapes like penne or fusilli, so you can eat it with a spoon instead of twirling it on a fork).
Step 2
In a deep skillet (or a steel pot—whatever you have :)) heat a little vegetable oil.
Step 3
Cut the smoked pork belly into strips and toss it ruthlessly into the skillet with the heated oil.
Step 4
Slice the young onion into feathers, sharpening your knife beforehand to cry less. Add it to the pork belly with the oil. Add a little salt and generously sprinkle with freshly ground black pepper. Stir.
Step 5
Drain the water from the cooked pasta (you can leave a bit of the broth). While the pasta is draining...
Step 6
And here comes the unexpected ingredient—cabbage. I finely shredded it. The taste of cabbage was not noticeable in the final dish, but it added a pleasant 'crunch'. And maybe some vitamins too :)
Step 7
Finely chop a clove (or more) of garlic and add it to the, so to speak, stew. You can also use a dry mix of dried garlic and chili pepper—it will be good.
Step 8
Add the tomato paste, the water from the pasta, and mix (you can add some dried herbs—this is an express recipe, we don’t have fresh... parsley—because it’s a Russian dish :)).
Step 9
And now—the pasta! Add the pasta to the skillet, mix, and turn off the heat (I have a gas stove). You can cover it with something to keep the temperature while you call everyone to the table and get the plates out...
Step 10
Serve the express pasta in bowls. Grate hard cheese (the first time I used Maasdam, but Lithuanian Parmesan will work just fine) directly into the bowl.
Step 11
And here’s another unexpected part of the recipe—horseradish. Of course, if you have fresh root, you could grate it earlier, but if not, take a decent canned one (you can find sharp ones that are not too vinegary from Ukrainian or Belarusian brands) and add it to the bowl to taste.
Step 12
Mix and eat. Accessories like a shot glass are optional, depending on your mood and desire.
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