Spicy Naga-Style Bucatini

Ingredients

In this Naga adaptation of Bucatini alla calabrese, we replace the traditional Italian ingredients with Naga-specific ones. The original dish typically uses Italian chili peppers, pancetta, and pecorino cheese, while our Naga version incorporates ghost peppers, smoked pork, and fermented bamboo shoots. These substitutions infuse the dish with the distinct flavors and spiciness of Naga cuisine, creating a unique and exciting culinary experience. We alse have the original recipe for Bucatini alla calabrese, so you can check it out.

• 250g (8.8oz) bucatini pasta 250g (8.8oz) bucatini pasta
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 200g (7oz) smoked pork, diced 200g (7oz) smoked pork, diced
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 ghost peppers, finely chopped 2 ghost peppers, finely chopped
• 2 tablespoons fermented bamboo shoots 2 tablespoons fermented bamboo shoots
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Yogurt, for serving Yogurt, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 55g, 6g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the bucatini pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the diced smoked pork and cook until browned and crispy. Remove the pork from the pan and set aside.
3. 3.
   In the same pan, add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant.
4. 4.
   Add the diced tomatoes, chopped ghost peppers, and fermented bamboo shoots to the pan. Cook for 5 minutes, allowing the flavors to meld together.
5. 5.
   Return the cooked smoked pork to the pan and mix well with the sauce. Season with salt and black pepper.
6. 6.
   Add the cooked bucatini pasta to the pan and toss until the pasta is evenly coated with the sauce.
7. 7.
   Serve the Spicy Naga-Style Bucatini garnished with fresh cilantro and accompanied by a side of yogurt for a cooling contrast.

Treat your ingredients with care...

• Smoked pork — If you can't find smoked pork, you can substitute it with smoked bacon or smoked sausage for a similar smoky flavor.
• Ghost peppers — Handle ghost peppers with caution as they are extremely spicy. Use gloves while chopping and avoid touching your face or eyes. Adjust the amount of ghost peppers according to your spice tolerance.
• Fermented bamboo shoots — Look for fermented bamboo shoots in Asian grocery stores or online. If unavailable, you can substitute with pickled bamboo shoots or omit them if necessary.

Tips & Tricks

• For an extra smoky flavor, you can grill the smoked pork before dicing it.
• Adjust the spiciness by adding or reducing the amount of ghost peppers.
• If you prefer a milder version, remove the seeds from the ghost peppers before chopping.
• Serve the Spicy Naga-Style Bucatini with a side of Naga-style pickles for an additional burst of flavor.
• Experiment with different types of pasta shapes if bucatini is not available.

Serving advice

Serve the Spicy Naga-Style Bucatini hot, garnished with fresh cilantro. Accompany it with a side of yogurt to help cool down the spiciness and provide a creamy contrast to the dish.

Presentation advice

Present the Spicy Naga-Style Bucatini in a vibrant and colorful dish, allowing the red hues of the sauce to stand out. Garnish with a sprig of fresh cilantro for an added touch of green.