Meet Khun Sawit, a passionate foodie with a rich background in the F&B industry. With a discerning palate, he takes great pleasure in sourcing and preparing the finest ingredients to create dishes for his beloved wife.
Today, he shares his expertise by offering mouthwatering recipes for Calamaretti Nduja Pasta, a dish that reflects his love for Italian flavors and Herb Crumbed Rack of Lamb.
Ingredients
Ingredients for Calamaretti Nduja
Gentile Calamaretti
Guanciale
Pecorino
Canned San Marzano Tomato whole peeled
Nduja
Basil
Parsley
Salt & pepper
Instructions
Place a large pot of water on the stove with a fist full of sea salt and bring to the boil.
Cut the guanciale into baton shapes, on a cold pan low heat to render the fat out until starting to crisp.
Add the pasta to the boiling water and cook for the required time (approx. 16 min)
Back to the pan of crispy guanciale, crush the tomatoes into the pan and reduce on simmering heat.
Add the Nduja, the drained cooked pasta and a ladle of pasta water.
Cook on medium heat and stir constantly to thicken up.
Off the heat, add the grated pecorino and chopped herbs, stir in and serve.
