225g spaghetti nero (or your favourite dried pasta)
120g of streaky bacon
Half a dried chipotle chilli
400g can of chopped tomatoes
Some chopped parsley and freshly grated parmesan (or pecorino) for garnish
My thanks to Kat, who mentioned this as one of her favourite dishes in our recent prize draw, it wasn’t a dish I was familiar with so I Googled it, liked the look of the dish and found a recipe here, which I’ve adapted a little to make it my own.
It was only later when I was researching a little more I discovered this Wikipedia article which gives great information about the origins of the dish and a list of more “authentic” ingredients, which included pigs cheek. While I’m growing more adventurous in both my cooking and eating, I think I’ll stick to the streaky bacon substitution for now
Start by thinly slicing the onion and chopping the bacon into strips between half a centimetre and a centimetre across. Then take your chipotle chilli and cut it in half, discard the seeds and chop half of it as finely as possible. If you don’t have chipotle chilli available you could use a whole fresh chilli or about half a teaspoon of chilli flakes instead.
Next heat some olive oil in a pan and fry the bacon on a medium to low heat until it begins to crisp at the edges. Now add the onion and chilli. Cook on a low heat until the onion begins to caramelise, this will take about fifteen to twenty minutes.
Add the chopped tomatoes and sugar and stir this together. Bring this to a very gentle simmer and allow it to thicken for another fifteen to twenty minutes.
Taste it and season to taste with salt and pepper and a dash of Worcestershire sauce.
When I made this first, we served and ate straight away, there was a portion left over which I planned to eat for my lunch the next day. I was pleasantly surprised to find that the flavours had come together much better after the sauce had been cooled and left overnight in a sealed container in the fridge. It seemed to bring out the smoky flavour of the chipotle and this blended with the bacon much better. Don’t get me wrong, it was still delicious immediately after cooking but in future I will make the sauce the day before and store it in the fridge overnight before eating.
So the next day, prepare and cook your pasta as per the instructions. The pasta pictured above is spaghetti nero, the taste is very similar to regular pasta however it has been coloured with squid ink during the manufacturing process and gives a different visual aspect to the dish.
While the pasta is cooking, gently reheat the sauce. Once the pasta is ready, plate it with a generous serving of sauce, some freshly grated parmesan (or pecorino) cheese and some chopped flat leaf parsley for garnish.