In pasta dishes, it’s the sauce that makes the difference. But sauces are not the exclusive domain of pasta, as this unique recipe will show. Ever tried cooking traditional Asian noodles sans the meat, shrimp and other unique toppings? How about Pancit Canton (wheat noodles) topped by a creamy tomato sauce? But wait, not just regular Canton but noodles flavored with Malunggay (Moringa Oleifera) leaves. The greenish color of the noodles complements the cream and reddish hue of the tomato cream sauce. Malunggay is a popular ingredient in many Filipino dishes like Tinolang manok.
Pancit Canton with Malunggay (available packaged at Filipino and Asian groceries)
What I decided to make was a Shrimp Pasta with Spicy TomatoCreamSauce. If you haven't already figured it out, shrimp and other seafood are one of my favorite types of food (of course, it comes in for a close tie with Mexican food) to eat and cook
Spoon ravioli onto plate and top withsauce and cooked sausage. I was pleasantly pleased with everything we bought and thought the sausage, kale, mushrooms and goat cheese would make for a perfect ravioli dish
Add wine, tomatoes and the fish to the pan. Whisk cream and cornstarch in a small bowl. Season fish with 1 teaspoon thyme, ¼ teaspoon salt and pepper. Add to the pan, along with the remaining 1 teaspoon thyme and ¼ teaspoon salt. Divide the fish and sauce among 4 shallow bowls
Apparently cabbage rolls or Golabki (gaw•WOHMP•kee) as they call it, are the epitome of Polish nourishment and are cooked with a raw meat filling which is slowly baked to perfection then served with an incredible tomatocreamsauce