Are you kidding? Sriracha pasta?
You can make this with any short cut, fusilli,
any short cut pasta, penne,
whatever you got in the pantry.
But it's extra fun if you get some of this Sriracha Fusilli.
Because the pasta itself has a little sriracha in it.
In the recipe, I think I wrote to cook off,
oh, a quarter to a third of a pound of bacon.
Nice meaty bacon. This is from Oscars.
It's his favorite.
You should, if you live with a person that's like John,
you should cook a half a pound. At least.
Because he's gonna stand in the kitchen
because he smells the bacon and it's like a cat
or a dog with their little treats.
And he's just going to keep doing that the whole time.
So we drain off the bacon. I added just a touch of oil,
high temperature cooking oil into our big skillet.
We're going to add a couple
inches of ginger root cut into little matchsticks,
the whites of our scallions, one large bunch of scallions,
and a couple of jalapeno or serrano peppers.
Couple of chilies.
Okay. Give that a little stir.
Let this go for a sec
and then once that gets going just a bit.
Pinch of salt
for the ginger and the peppers.
Oh, my eye.
I'm not used to you being here, sorry.
Well, when we're working upstate,
he's on the other side of the counter
holding the camera, because it's just the two of us.
And he only comes here like, you know,
whenever we do a Friday show.
I'm sorry, I really did hit you right in the eye, didn't I?
That's okay, I'll live.
Then we're gonna add a little bit of shaosing.
This is rice cooking wine.
You could also use dry sherry.
A lot of us have that on hand. Add about a quarter of a cup.
I don't measure it, I just kind of throw it in there.
Let that cook out just a little bit.
And then, because of the bacon, I like
fire roasted diced or crushed tomatoes in this.
Little bit of this, little bit of that.
As much or as little sriracha as you like.
I put three or four tablespoons in ours.
Just taste the sauce once it comes together for you
and figure out the heat level you're most comfortable with.
Why don't you take the salt, liberally salt the water
and cook the pasta one minute less than
the packaged directions.
Okay, I added the fire roasted tomatoes.
The one can of 14 ounces, just shy of two cups,
to our already smokey smelling pan
'cause it has a little bit of bacon drippings
left in it. To give this a place to cook out
and to intensify the flavor a little bit
I add a little bit of bone stock, either chicken or beef.
And then I turn the heat up a little bit so that reduces
and that flavor concentrates a bit.
And we're going to also add a little extra tomato product.
Now this is a large jar of passata.
You can buy a two cup exactly.
That's what you need for this dish is two cups.
But just know that a large bottle of passata is three cups.
So we're gonna let that reduce and thicken up just a bit.
All of the pasta goes in with all of the sauce
and one stack of the shredded sharp cheddar.
In your water.
Most of what's left of our bacon,
Most of our herbs.
And now we start until the cheese melts into
that hot mess, literally.
With our sriracha.
Now, as I said, you might wanna start,
I told you I used three to four.
Were you not listening? We use a lot.
We used three to four tablespoons
and it's not really that spicy.
Not for us, anyway.
I said you might wanna start with just two squirts
and move up from there.
We'll put some into the serving dish for normal people.
And then we'll put a lot into a bowl for John.
That's coming over here.
Yeah, I know.
Say when.
Nope, no, no nope. Stop, stop.
Hand me the mopping.
We're not done yet.
He's like this constantly, by the way.
Breakfast, brunch, lunch, dinner, midnight snack.
It's like cookie monster, but not with cookies.
You would not be happy if I weren't like this.
No, I wouldn't. I need a good eater.
You're right, honey.
So then we scatter the rest of our herbs
and our green onions all around, right?
The little green tops.
And then of course, for John, giant hunks of bacon.