- Oil (olive, neutral, schmaltz, whatever)
- 1/2lb, plus or minus 1/2lb Andouije or kielbasa sausage, cubed up into 1cm pieces
- korean chives: 3 cups diced. Substitute a shitload of scallions.
- bacon: 1/2 pound diced
- Couple slices smoked turkey (optional), diced
- kimchi, 1 cup, diced
- 6 cloves garlic, roughly chopped
- white (or rice) wine, 1cup,
- 1lb dry noodles, cooked according to package directions, minus 2 minutes to just shy of al dente
- 1/3lb of cream cheese
- 1/2lb of grated sharp cheddar
- (optional) grated gouda, parmesan, or gruyere to taste
- 1tbsp ground mustard powder (use the hot stuff that you can get at a chinese market, not wimpy shit)
- approx 1/2 can (6oz) evap milk.
- 8oz (ish, up to 16oz for never-before-seen funk levels) nduja.
- In a skillet, combine half of the chives and sausage over medium-high heat. Sautee until chives are transparent.
- increase heat to high. add garlic, bacon, optional turkey, optionally 1tbsp of brown sugar, and diced kimchi. Sautee until bacon is fully cooked.
- Add wine, aggressively deglaze pan until incorporated and almost entirely cooked away. Add mustard powder.
- Meanwhile, cook the pasta according to package directions; remove from heat and drain (reserving 1c of pasta water).
- Put the drained pasta back onto low heat. Add the cheeses, evaporated milk, and nduja. Stir to combine, crushing nduja chunks until it dissolves.
- Add the other half of the chives/scallions and cook for 5min over low heat.
- Serve pasta topped with stir-fry (and optionally a spritz of lemon juice).
References: