Spicy Angel Hair Pasta with Minced Meat Sauce

Of all the pastas, my favourite is Angel Hair which is the thinnest, easy to cook and goes well with a variety of sauces. The meat sauce and the Szechuan Chilli Oil blends very well with this pasta.   Add more chilli oil if you want it to be spicy.

I served this pasta dish with a Mixed Vegetable Salad [see next post]. Together it is a complete meal for lunch or dinner.

The original recipe uses wantan noodles. 

Recipe Source - Yum Yum Magazine No. 67

Ingredients and Method for Szechuan Chilli Oil
This chilli oil can be used for  blanched meat, salads and noodles, too.  Click here for the Preparation

Spicy Pasta With Minced Meat Sauce

200 gm minced meat [can mix pork and chicken]

1 tbsp chopped garlic

1 tbsp chopped shallots

1-2 tbsp oil

Seasoning

3 tbsp fine fermented soya bean paste [taucheong]

2-3 tbsp light soy sauce

1-2 tsp sugar

1/2 tsp pepper

200-250 ml water [more if you prefer some gravy]

200 gm Angel Hair Spaghetti - cooked to al dente

1 stalk spring onions or coriander [chopped]

3-4 tbsp Szechuan Chilli Oil

1. Minced Meat Sauce - Heat up oil, saute garlic and shallots until aromatic, add in the minced meat and continue stirring to break up the meat.
2. Add in the taucheong and stir fry until fragrant.  Add in the seasoning, stir to mix well, then add in the water.
3. Bring to boil, lower heat to simmer for about 30 minutes or until meat is tender and gravy reduced.  Taste to adjust seasoning.
4. Remove from heat.  Set aside.  You can prepare this meat sauce ahead of meal time.
   
   
   
   
   
   
5. Blanch spaghetti according to instructions or until al dente.  Dish up on serving platter.
6. Scoop some minced meat sauce over [reheat meat sauce if you like it hot or warm], sprinkle some chopped coriander leaves and the chilli oil.
7. Serve immediately. 
   
   
   

I'm submitting this post to Little Thumbs Up Event January 2015 [Noodles and Pasta] organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by My Bare Cupboard

I'm also submitting this post to Cook Your Books Event #20 hosted by Joyce of Kitchen Flavours