Prep:
- Prepare the fresh ingredients: Prepare and chop/slice the Asian red shallots, garlic, chilies (if using), cherry tomatoes, Thai sweet basil leaves, and mint leaves as indicated in the ‘ingredients’ section.
XO Sauce Pasta with Pork & Burst Cherry Tomatoes:
- Cook the pasta: In a pot of boiling salted water (or use the same deep sauté pan you’ll use to make the sauce), cook the pasta 2 minutes shy of al-dente according to package instructions (2 minutes less than the cook time specified on the package). Reserve 1 cup of pasta water, then drain into a colander and run cold water over the pasta to halt the cooking process and prevent sticking.
- Sauté the aromatics: Heat 1.5 tablespoon of unsalted butter and 2 tablespoons of extra virgin olive oil in a large deep sauté pan over medium-high heat. Once the butter is frothing and the oil is hot, add the shallots and garlic. Sauté for a minute until the shallots have softened and the garlic is fragrant, but not browned. Add the red chilies and sauté for another 30 seconds to combine.
- Cook the pork: Add the ground pork and season with ½ TSP kosher salt. Cook for 2-3 minutes, breaking up the clumps with your spatula, until just cooked through.
- Cook the cherry tomatoes: Push the pork to the edges of the pan and add the cherry tomatoes in the center. Cook for 5-8 minutes, stirring the tomatoes occasionally and pressing down on them gently until they begin to burst and the juices they release begins to form into a sauce.
- Build the sauce: Pour in the dry white wine and add the miso paste and low sodium light soy sauce. Stir vigorously to combine until the miso paste dissolves. Simmer for 1-2 minutes until the wine reduces by half. Add the XO sauce and season with freshly cracked black pepper, crushed red pepper flakes, ground cayenne, smoked paprika, and remaining ½ teaspoon of kosher salt. Stir everything until combined well.
- Add the pasta: Add the bucatini pasta and ½ cup of reserved pasta water. Increase the heat to high and toss continuously for 1-2 minutes, until the sauce has thickened and coats the pasta well.
- Stir through herbs: Stir through the sliced Thai sweet basil (reserve ¼ cup for garnish) and mint leaves, then switch off the heat.
- To Serve: Divide the pasta evenly into bowls/plates. Garnish generously with plenty of freshly grated Parmigiano Reggiano cheese and the reserved sliced Thai sweet basil leaves. Serve immediately and enjoy!