Penne alla Rendang
|Serves: 4 pax||Cooking Time: 20mins||Alternative Pasta: Fusilli and Farfalle|
- 1 stalk of lemongrass, crushed
- Palm sugar
- Extra virgin olive oil
- Salt and pepper
- Kaffir lime leaves
- 400 g Barilla Penne
- 100 g rendang paste
- 250 g minced beef
- 250 ml coconut cream
- 2 tsp tamarind pulp
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Step By Step Guide
In a large frying pan, fry rendang paste in a little olive oil until fragrant; add in minced beef and season with salt and pepper; fry until minced beef is brown. Add in the lemongrass and kaffir lime leaves; pour in coconut cream; simmer for 10 to 15 minutes on low heat. Add in tamarind juice and simmer until sauce is thick and creamy.
In the meantime, bring plenty of water to boil in a large pot. When boiling, add salt. Drop in Barilla Penne into the water and stir. Cook according to the instructions on the pack.
Drain the pasta and toss in the frying pan together with the sauce. Remove the lemongrass and kaffir lime leaves to discard. Serve immediately and garnish with some kaffir lime leaves.