Gluten Free Asian Ragu Recipe
Who doesn’t love spaghetti and meat sauce? I know I am a huge fan but I am also a huge fan of switching things up now and again.
While I love the traditional Italian version, once in a while I take a departure with this Asian inspired take on spaghetti and meat sauce – Gluten Free Asian Ragu.
This is a quick meal to get on the table. Serve it with a simple salad with an Asian inspired dressing and you have yourself a whole meal on the table in about half an hour. The trick is to get the water for the pasta on the stove first and let that come to a boil. Then get your veggies for the sauce prepped; I use my mini food processor for the shallot, garlic and ginger. I also use Pastariso All Natural Rice Pasta which is not only organic but also cooks up quicker than other gluten free pastas and doesn’t get mushy.
Next time you are in the mood for some spaghetti and meat sauce, maybe give this recipe a try, after all didn’t spaghetti originate in Asia in the first place?
- 8 ounces gluten free Pastariso spaghetti
- 2 tablespoons grapeseed or olive oil
- 4 large shallots minced
- 4 large garlic cloves minced
- 1 2 inch piece of fresh ginger, peeled and minced
- 2 teaspoons gluten free red curry paste such as Thai Kitchen
- 1 pound lean ground pork
- ¾ cup gluten free chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon gluten free soy sauce
- 2 teaspoons coconut palm sugar or brown sugar
- ½ cup fresh basil leaves torn
- ½ cup fresh mint leaves torn
- ¼ cup gluten free roasted peanuts chopped – optional
Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions. Drain and rinse with hot water.
Heat the oil in a large skillet over medium-high heat. Add the shallots, garlic, and ginger and sauté for 4 minutes or until the shallots are tender. Add the curry paste and stir to combine. Add the ground pork and break it up with a spoon or spatula. Cook until browned, about 5 minutes. Whisk together the chicken broth, fish sauce, soy sauce, and sugar and add to the meat. Cook until the liquid has reduced by half, about 5 minutes. Add the noodles and toss to coat with the sauce. Transfer to a serving bowl and top with the torn basil and mint and the chopped peanuts if desired.
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