This pasta from Ricardo Zarate of L.A.’s Mo-Chica is based on tallarín saltado, a classic Bolognese-like comfort food in the chef’s native Peru. Unlike the Italian version, this recipe calls for lomo saltado sauce—a garlicky puree of red wine vinegar, chile paste and soy sauce. Slideshow: More Pasta Recipes
How to Make It
In a blender or mini processor, combine the garlic, ginger, vinegar, ají amarillo paste, black pepper and 1 tablespoon of the soy sauce and puree until smooth. Reserve the lomo saltado sauce.
In a large pot of salted boiling water, cook the pasta until al dente. Drain well.
Meanwhile, in a large skillet, heat the oil. Add the ground beef and cook over high heat, stirring to break up the meat, until browned, 3 to 4 minutes. Using a slotted spoon, transfer the meat to a bowl.
Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the meat and tomatoes and cook over high heat for 1 minute, then add the remaining 2 tablespoons of soy sauce and boil for 1 minute. Stir in the chicken stock and lomo saltado sauce and bring to a boil.
Add the pasta and grated Parmesan to the sauce and toss to coat. Fold in the cilantro and season with salt. Transfer to a bowl, garnish with Parmesan shavings and serve.
Notes
Ají amarillo paste, a spicy Peruvian yellow chile paste, is available in many supermarkets and online at amazon.com.