| 1. |
Cut bacon, ham and sausage into pieces. |
| |
|
| 2. |
Put pan on light fire and put bacon into it, if it stick to
the pan, apply little oil. Keep turning bacon until it get heated
properly and release the fat. Pour out the fat (before bacon
turn brown), and add some olive oil. Turn bacon around for another
short while, then put ham and sausage in, apply more olive oil
if necessary. Turn ham, bacon and sausage for another short
while. |
| |
|
| 3. |
When bacon starts to turn brown, put onion (cut into pieces)
in. Sautee until onion starts to turn clear. |
| |
|
| 4. |
Put pasta in (do not boil spaghetti too long), add more olive
oil if necessary. Add some pepper (not much), a few spoons
of tomato paste and few spoons of Thai chili sauce*.
|
| |
|
| 5. |
Sauté the pasta until tomato paste and chili sauce
mix well with the pasta then put one handful of basil leaf (or
more, if you like basil) and also tomato (cut into pieces) in
(if you like tomato to be very soft, you may put it in at earlier
stage). |
| |
|
| 6. |
Sauté for another short while to get the aroma of the
basil into the pasta and it is done. |
| |
|
| 3. |
Put another handful of basil and olive on top before serving. |
| |
|
| * Thai chili sauce comes in three levels of degree
of spiciness, least hot, moderate and very hot. The one that
was used at the dinner was very hot because it was the only
type available on that day. Try the least hot one to preserve
your stomach. |
