Black Truffle
Tomato Meat Sauce Pasta

Elevate your pasta night with this rich, smoky tomato meat sauce tossed with rotini and finished with luxurious black truffle cubes, crushed cashews, and a hint of Sichuan pepper.

Ingredients

• 250 g rotini pasta
• 3 fresh tomatoes
• 300 g minced meat
• 1/2 red onion
• 2 green chili peppers
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 1 tsp Sichuan pepper juice
• 1 tbsp pomegranate juice
• 30 g black truffle
• 2 tbsp crushed cashews

Instructions

1. 1Roast the tomatoes

   

   Roast the tomatoes directly over an open flame using skewers until the skins char and loosen. This technique imparts a smoky flavor and makes peeling the skin off much easier.

   Tip: Rotate the tomatoes evenly over the flame to ensure the skin blisters uniformly without burning the flesh underneath.
2. 2Dice the peeled tomatoes

   

   Take the roasted and peeled tomatoes and place them onto a clean cutting board. Using a kitchen cleaver, carefully dice the tomatoes into small, uniform pieces and transfer them into a glass bowl.

   Tip: Be careful when handling the warm tomatoes after roasting to avoid burning your fingers.
3. 3Mince the meat

   

   Place the cut of meat on the cutting board and use a cleaver to chop and mince it into fine pieces. Ensure the meat is evenly minced so it cooks uniformly when stir-fried.

   Tip: Keep your fingers curled inward while using the cleaver to maintain a safe grip and precise control.
4. 4Heat oil in the pan

   

   Place a frying pan over a gas burner and turn on the flame. Pour a small amount of olive oil into the center of the pan to prepare for stir-frying the ingredients.

   Tip: Ensure the pan is moderately heated before adding oil to prevent sticking.
5. 5Stir-fry the minced meat

   

   Heat a small amount of olive oil in a pan over a gas burner flame. Add the freshly minced meat to the pan and stir-fry continuously until it is browned and cooked through.

   Tip: Ensure the oil is heated before adding the meat to prevent it from sticking to the bottom of the pan.
6. 6Add tomatoes and onions

   

   Pour the previously diced tomatoes and chopped red onions directly into the pan containing the stir-fried meat. Mix them well together to begin developing the sauce base.

   Tip: Stir frequently to combine the juices of the tomatoes with the cooked meat.
7. 7Add water and simmer

   

   Pour a small amount of water into the pan along with the previously cooked meat, tomatoes, onions, and green chili peppers. This creates the base for the sauce and helps meld the flavors together.

   Tip: Add water gradually so the sauce does not become too thin.
8. 8Add tomato paste and juices

   

   Add tomato paste directly into the pan with the simmering mixture, along with a touch of Sichuan pepper juice and pomegranate juice. Stir thoroughly to combine and dissolve the paste evenly.

   Tip: Stir continuously so the tomato paste dissolves evenly into the sauce without burning at the bottom of the pan.

Storage & Reheating

Burn It Off

Frequently Asked Questions