Maggoty Dustbin Pasta Recipes

MAGGOTY DUSTBIN PASTA

Steps:

• Cook the pasta using pack instructions. Drain, run under cold water, and drain again.
• Meanwhile, heat the veg oil in a large pan or wok, add the peppers, sweetcorn, peas, garlic and five-spice and stir-fry for a few mins. Add the ham, soy sauce, ¾ of the black bean sauce and the orzo, stir well and cook for 1-2 mins. Stir in the sesame oil and check seasoning.
• Heat the remaining black bean sauce in microwave. Tip pasta into a large bowl or a small, clean dustbin or cauldron. Drizzle over remaining sauce and let everyone dig in.

MAGGOT STEW

Steps:

• Place oil in stew pot, turn heat to medium and let heat up.
• Measure flour, salt, pepper and garlic into a ziploc bag. Drop in stew beef, seal bag and shake until well coated.
• Place beef in stew pot and brown on all sides, about 4 to 5 minutes. Cook until beef starts to get a nice brown crust to it.
• Add tomatoes, beef broth, thyme and bay leaf. Let simmer for about 1 hour. In a separate pan cook orzo, drain and set aside til step 6.
• Next add carrot pieces and green beans, cover and simmer another 45 minutes or until carrots are tender but not mushy.
• Then add cooked orzo pasta, simmer 5 or 10 minutes more.
• Turn off heat and serve, sprinkling the Parmesan cheese on top just before eating.

PASTA ALL'AMATRICIANA

Steps:

• Cut guanciale into 1-inch by 1/8-inch strips.
• Heat olive oil over medium heat in a saucepan. Add guanciale and cook until well browned and fully rendered, 5 to 7 minutes. Turn off the heat and use a slotted spoon to transfer it to a bowl. Leave all fat in the pan.
• Start pasta: Bring a large pot of generously salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until not quite done, about 10 minutes. You want it undercooked by at least 1 to 1 1/2 minutes.
• At the same time, add wine to the guanciale fat in the saucepan. Place over medium-high heat and cook for about 1 minute. Stir in tomato sauce and pepper; bring to a simmer.
• Transfer the almost fully-cooked pasta into the sauce using a slotted spoon; it's okay if some water gets in the sauce. Add guanciale and stir to combine. Season with salt. Cook and stir until pasta absorbs the sauce and finishes cooking, and the sauce thickens up, about 3 minutes. If the sauce gets too thick, add a splash of the pasta water.
• Turn off the heat and add some of the Pecorino cheese. Stir until melted, then repeat until all cheese has been added.
• Ladle into 2 bowls and serve.