Ingredients
1 tablespoon EVOO
8 slices meaty bacon, chopped
1 bunch large scallions, whites and greens separated and chopped or thinly sliced
2 jalapeno peppers, seeded and chopped
2 inches ginger, peeled and grated or thin matchsticks
4 cloves garlic, chopped or grated
Salt
¼ cup Shoaxing cooking wine or dry sherry
1 cup chicken or beef brodo or stock
About 3 tablespoons sriracha sauce
2 cups passata or tomato sauce
One 14.5-ounce can fire-roasted diced tomatoes
1 pound sriracha fusilli (see Tip) or short fusilli
2 cups shredded yellow cheddar cheese
Cilantro and basil, to serve
Preparation
Serves: 6 (or 1 John)
Heat a large pot of water to boil for pasta.
Heat oil in a deep skillet over medium-high heat and cook the bacon until crisp, then remove. Add scallion whites, jalapeno peppers, ginger, garlic and salt and stir 2 to 3 minutes. Add Shaoxing, stock, sriracha, passata and fire-roasted tomatoes and reduce heat to keep sauce at a low bubbling simmer.
Salt pasta water and cook pasta 1 minute less than package directions. Reserve ½ cup water, then drain, combine with sauce, cheese and half the bacon and stir 1 minute. Top with scallion greens, cilantro, torn basil and remaining bacon.
