I have fallen in love with the Nando’s peri-peri sauces! Now that’s an understatement – it is more like an obsession, wanting to add the different sauces to just about anything I cook.
The first time I tasted Nando’s was after coming to Australia. But later got to hear that a Nando’s outlet opened in Chennai (Tamil Nadu, India) for the first time the month we flew to Oz land. Of all the different dishes that I have tasted in Nando’s, my all-time favourite is the corn on the cob smothered with the hot peri-peri sauce. Spicy sweetness in one bite – touching heaven’s doors! (as one of my classmates would put it)
Now, my pantry is always stocked with the different peri-peri sauces which I use to re-create many traditional meat dishes. Here I went overboard and used it for pasta. This is not one for the mild-hearted; it is spicy but not overpowering to burn your taste buds. Bacon and oyster mushrooms were a good choice as both are meaty and great for soaking up the sauce.
1. Pasta (any type) – 2 cups
2. Oyster mushrooms – 1 cup, diced
3. Bacon – 6 rashers, cut into small pieces
4. Red onion – 1 small, diced
5. Tomato – 1 small, deseeded, diced
6. Basil – 4-5 leaves
7. Nando’s hot peri-peri sauce – to individual preferences
8. Salt – to taste
9. Olive oil – 4-5 tbsp
10. Dried basil – for garnish
• Cook pasta in salted boiling water, drain and keep aside.
• In a pan, heat olive oil and fry the bacon. Add diced onions and sauté on high heat.
• Next, add oyster mushrooms and sauté till soft.
• Add tomatoes, season with salt and toss well to combine.
• Next add the peri-peri sauce and the pasta; toss again to combine well.
• Serve warm garnished with dried basil.