Suppakorn whipped this up when he was in Singapore to watch Oliver and we loved it!

 

INGREDIENTS
Spaghetti – 1 pack (for 5 persons)
Sausage – 6 pieces (long)
Ham – 6 pieces (you may try thicker type of ham and cut into cube, perhaps this could be better)
Bacon – 6 pieces
Olive (green) – one handful (depends on how much you like olive)
Thai Basil leaf – two handful (pick only the leaf and rinse properly)
Olive oil
Thai chili sauce (Sri Racha chili sauce)
Tomato paste
Onions – 2 big type
Tomato – 10 fruits (if use big tomato, could be 1-3 fruits)

 
   
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.
 

Wine notes: We had this with Pio Cesare 1997 Barolo and Torres Muga 1996 Rioja. I thought the Barolo would be a nice match. Suppakor’s recipe, however, is one of intense chilli spice, that would kill most subtleties in wine. Best to choose one of good acidity and plenty of fruits. Young Italian reds fit the bill. You can try whites as well. — Lee Hong