Home-Style Asian Pasta

Home-Style Asian Pasta | Sarcastic Cooking

You know how every once in a while you come to this blog and see me feature a lot of recipes from a cookbook I am obsessed with? For example, last month is was Jessica’s book, Seriously Delish. BTW I am still obsessed with that book for the mac and cheese alone!

This month I am obsessed with Joy’s new cookbook and Stephanie’s new cookbook. Seriously, there are some friggen talented bloggers out there! PS Have I thanked you for visiting this lowly little blog lately? Well, thank you!

Dinners around here have turned into a kind of regular routine.

Sunday – Lou Malnati’s Pizza

Monday – Caprese Pasta (excuse the shoddy photos)

Tuesday – Sausage and Veggies

Wednesday – BFD (Breakfast for dinner).

Thursday – Mexican or Chipotle (if I am lazy)

Friday and Saturday – Mike is in charge

That is for real the schedule I loosely follow for making dinners around here. I like cooking but sometimes dinner becomes too overthought, or in my case these days, too boring.

I found this recipe from Stephanie’s cookbook and I fell in love! It has replaced the usual caprese pasta. It can be cooked in thirty minutes and despite the hot and spicy factor, Andy is even a fan!!

So, if you are like me and cook pasta once a week, take out the norm and sub in this new awesome pasta instead! Trust me!

 

Home-Style Asian Pasta

A spicy twist on pasta with meat sauce!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Carrot peeled and diced
  • ½ Onion diced
  • 2 Garlic Cloves finely minced
  • 2 Teaspoons Crushed Red Pepper Flakes
  • 2 Tablespoons Olive Oil
  • ¼ Pound Ground Beef
  • ¼ Pound Ground Pork
  • 1 Teaspoon Low Sodium Soy Sauce
  • 2 Tablespoons Heavy Cream
  • 1 Cup Low Sodium Beef Stock
  • ½ Cup Tomato Paste
  • 8 Ounces Cooked Short Pasta

Instructions

  1. Heat oil in a small pot over medium heat and add the carrot and onion. Cook for 10 minutes until tender. Add in the garlic and red pepper flakes and cook for an additional 5 minutes.
  2. Add the oil to a medium skillet and heat over medium. Add the beef and pork. Brown over medium heat. Stir in the soy sauce, cream, beef stock, and tomato paste.
  3. Add the cooked vegetables and reduce heat to low. Simmer for about 12 minutes while you cook your pasta according to the packaging directions.
  4. Once pasta is cooked, add it to the sauce, stir, and then serve.

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  • Julia
    December 4, 2014 at 6:49 pm

    Love this twist on pasta! I have never thought of adding soy sauce but I bet its tasty.

    • Stefanie
      December 4, 2014 at 9:31 pm

      It adds such a depth of flavor. Cut back on the red pepper flakes and the boys would looooooove it.

  • Joanne
    December 4, 2014 at 6:29 am

    I still don’t have Stephanie’s cookbook and I am now KICKING MYSELF. Because this pasta just sounds awesome. Love the Asian twist!

    • Stefanie
      December 4, 2014 at 8:40 am

      It is definitely full of fancy showstoppers, but I have fallen in love with the easier more everyday recipes! Her mint chocolate chip cookie recipe is pretty awesome too!

  • Nicole ~ Cooking for Keeps
    December 3, 2014 at 9:14 pm

    I echo your sentiments! SO many talented bloggers out there including you!! Love the Asian twist on a classic pasta!

    • Stefanie
      December 4, 2014 at 8:40 am

      Thanks Nicole, back atcha!

  • Julia
    December 3, 2014 at 7:24 pm

    mmmmyyyyygeeeeerd your eating schedule looks ah-mazing!! I really need to check out Jessica, Joy, and Stephanie’s books – I need to make all the delicious things! This Asian-style pasta?! I mean, just shoot me dead – SO gorgeous, so comforting…need it ALL!

    • Stefanie
      December 4, 2014 at 8:41 am

      I hope I am not the only weirdo with an eating schedule hahaha!