Nana's Macaroni (with Opa's Favourite – Keen's Curry Powder)

Instructions

1. 1

   Bring a large pot of well-salted water to a rolling boil. Cook the small tubular pasta until just al dente. Before draining, reserve at least 2 cups of the starchy pasta water. Drain and set aside.

2. 2

   Place a large, wide, heavy-based pan over medium heat. Add the diced bacon and cook until it starts to render and colour. Add the diced onions and continue frying together until the onions are soft and golden and the bacon is well cooked.

3. 3

   Stir in the tomato paste and 1–1½ teaspoons of Keen's curry powder. Cook for a couple of minutes so the paste darkens and loses its raw edge. Now let the mixture catch and caramelise on the base of the pan — a deep golden-to-dark crust is exactly what you want. This is the part everyone fights over.

4. 4

   Tip the drained pasta into the pan and toss thoroughly so every piece is coated. Add splashes of the reserved pasta water, scraping gently as you go. Aim for a glossy sauce that clings to the pasta while still leaving plenty of the caramelised base intact.

5. 5

   Taste and adjust salt if needed. Serve straight from the pan or transfer to a large serving dish, making sure some of the dark crusty bits come with it.

6. 6

   To serve: Put a bowl of grated Parmesan on the table for guests to add to their own taste. Offer extra Keen's Traditional Curry Powder — this was Opa's favourite accompaniment. Serve with plenty of crusty rolls.

Reviews & Ratings