Not cream . It's cream cheese .
The decadently rich yumminess that makes my stomach expand but can't stop myself adding it to my savoury dish , too tsk !
Hey ! I used 850 grams of fresh tomatoes heh! So maybe that would offset some of the calories ^o^"
I wish .
Since today is the last day of Chinese New Year I have an excuse .
And 'tis the end of the lai see giving hee hee But be generous , I'm still accepting hahahaha
I'm planning to roast the tomatoes but I'm too hungry to wait for 45 minutes for it to cook . I made this sauce for less than 10 minutes .
280 grams minced pork
500 grams linguine
150 grams Philly cream cheese
1 cup loosely packed cilantro , chopped
8 small shallots , sliced thinly
4 T tomato paste
4 cloves garlic , minced
1 tsp chili flakes
5 chicken franks , sliced
some sliced ham
some ground black pepper
some Italian seasoning
salt and sugar to taste
* Boil pasta . Reserve 1 cup of pasta water .
* Heat some extra virgin olive oil , add half of the shallots and garlic , fry until fragrant . Add in the tomatoes , let simmer until bubbly then add a dash of Italian seasoning , half of the chopped cilantro , sugar , salt and black pepper , stir to combine . Cook until tomatoes are very soft . Set aside .
* In a pot or a wok , heat some evoo , fry the remaining shallots and garlic until lightly brown then add in the ground pork , fry until pork changes color then add in the chicken sausage and ham . Add a dash of black pepper and chili flakes , stir to combine .
* Pour in the tomato sauce , the reserved pasta water , tomato paste and cream cheese , stir well and adjust taste . Add in the pasta , stir thoroughly and add in the remaining cilantro and some black pepper .
* Serve hot .