Caribbean Sugo

An old trick I always used back when I wasn’t vegan and I had to feed a lot of my hungry friends was to make a regular sugo and then make it twice as filling by adding ridiculous amounts of double cream to it. It would satisfy double the people, cost half as much, and on top of that, it tastes great (every once in a while). Of course, I can’t do that anymore – or so I thought, until I realized that just adding coconut milk and pepper had more or less the same effect. It tastes just as good – different, but perhaps even better – and it has the same effect of satisfying even the most ravenous of your friends.

Ingredients (serves 4-6)

  • one portion sugo from this recipe, without the olives
  • 350ml coconut milk
  • 800g pasta (spaccatelle work especially well)
  • pepper
  • salt

Preparation (20-25 minutes)

Make the sugo from this recipe, without the olives, and then leave it on the lowest possible heat. Put a large pot on the stove at maximum heat, 3/4 full of water, and toss in a handful of salt. Add the coconut milk to the sugo, and add a lot of pepper. Even if you usually don’t like pepper much, make sure you add as much as you are willing to, because it is important in this recipe. Stir everything around and leave it to simmer on minimum heat. By now the water should be boiling, when it is, add the pasta, and stir it around every 2 minutes or so. After about 8 minutes, start tasting one pasta at the time every minute or so, and when it is cooked to your liking (please, please, please don’t overcook it!), strain it and then toss it back into the pot, once all of the water has been drained. Add the sauce, mix it around well, and there you are!

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