This is an excellent, versatile sauce that takes additional protein easily – add cooked shrimp (as pictured), Italian sausage, chicken, tofu, whatever.
Cook your pasta of choice, set aside and keep warm. I used spaghetti because it what I had on-hand; a ridged or shell pasta that is meant to hold sauce would have been a better choice.
Combine a small can of tomato paste or puree with 3/4 cup water, 1 cup heavy cream, 1+ teaspoons freshly grated ginger root, ½ teaspoon cayenne or hot pepper, 4 teaspoons lemon juice, 2 teaspoons cumin, 1 teaspoon salt, black pepper to taste, and 1 teaspoon white sugar. Set aside.
Add three tablespoons oil, 1-2 tablespoons mustard seeds and 2 tablespoons garlic to a large frying pan over medium-high heat. As soon as the seeds start to pop, pour in the sauce, stir, and heat until warm.
Add your protein of choice (or none – this sauce stands on its own), and garnish with a bit of parsley.
Oh interesting, I was expecting this to be more like a vodka sauce but I wasn’t expecting the mustard, ginger, etc. I’ll definitely try this.
on the note of vodka sauce… my daughter came home with one of those half bottles of vodka a couple hours ago…like..400ml
most of its already gone along with a bottle of coke
this is going to end hilariously….and poorly
I am always on the lookout for a good sauce, and this one looks and sounds delightful.
Like @BigDamnHeroes I was expecting a vodka sauce. I’ll have to give this a try.
Looks excellent! I make a German spaghetti that is similar but can your husband eat this?