Pasta
This spicy take on sweet Filipino pasta is made by simmering leftover cooked chicken with chili in a tomato sauce thickened with mashed banana, then tossing it with cooked pasta. Unlike the classic sweet version, this dish brings a sharp heat to the table.
Sauté the onion, garlic, and chili in cooking oil until softened.
Add the mashed banana, tomato paste, sugar, and a 200 ml measure of hot water. Simmer over low heat for 15 minutes, until thickened.
Add the shredded chicken and salt to the sauce. Cook for 8–10 more minutes to heat the chicken through and blend the flavors.
Meanwhile, cook the pasta in salted water until al dente, then drain. Toss it with the hot sauce and serve.
Start by adding half the chili, then taste; the heat will intensify as the sauce reduces. Allergen: contains gluten (pasta).
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