Recipes

Naturally Brewed Soy Sauce

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World Cuisines
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kikkoman

Tomato and meatball pasta

Ingredients for 4 portions Per portion: 2776 kJ / 663 kcal
400 g pork mince 1 tsp. smoked paprika 1 tbsp. flat leaf parsley, chopped 1 tbsp. breadcrumbs 2 tbsp. Kikkoman naturally brewed soy sauce 100 g smoked pancetta, cubed 1 red onion, very finely diced 2 cloves garlic, crushed 1 tbsp. rosemary, very finely chopped 1 tin chopped tomatoes 30 ml water 1 tsp. chilli powder (or to taste) 1 tbsp. Kikkoman naturally brewed soy sauce black pepper 1 tsp. sugar 500 g dried linguine pasta 30 g parmesan cheese shavings 2 tbsp. flat leaf parsley, chopped

Ingredients for 4 portions

Per portion: 2776 kJ / 663 kcal

400 g pork mince
1 tsp. smoked paprika
1 tbsp. flat leaf parsley, chopped
1 tbsp. breadcrumbs
2 tbsp. Kikkoman naturally brewed soy sauce
100 g smoked pancetta, cubed
1 red onion, very finely diced
2 cloves garlic, crushed
1 tbsp. rosemary, very finely chopped
1 tin chopped tomatoes
30 ml water
1 tsp. chilli powder (or to taste)
1 tbsp. Kikkoman naturally brewed soy sauce
black pepper
1 tsp. sugar
500 g dried linguine pasta
30 g parmesan cheese shavings
2 tbsp. flat leaf parsley, chopped

Preparation

Preparation time: 50 mins
Marinating time: 30 mins

In a large bowl, mix the pork mince, paprika, parsley, breadcrumbs and Kikkoman Soy Sauce and combine thoroughly. Shape into golf ball sized pieces and chill in the fridge for 30 mins.  Seal the meatballs in batches in a non stick pan until coloured, this will take around 10-12 mins then set aside. Fry the pancetta until golden then in the same pan add the onion, garlic and rosemary and cook over a medium heat for a further 3 mins. Add the tomatoes, water and chilli powder then return the meatballs to the pan. Simmer for 15-20 mins or until the meatballs are cooked through. Season with Kikkoman Soy Sauce, pepper and the sugar.   Cook the linguine to the packet instructions in boiling salted water.  Add the pasta to the meatballs, stir through and serve with some parmesan shavings and some flat leaf parsley.  