Скачать или смотреть How to make the viral Ditalini pasta- my way with ground pork and chili crisp- recipe in description

1 lbs ground pork
1 large yellow onion, sliced into slivers
4-however many you want cloves of chopped garlic
2 tablespoon tomato paste
1 tablespoon chicken boullioun
1.5 cups of dry ditalini pasta
1 cup shredded cheese - if using cheese from a bag, rinse and drain before use so it can melt properly
baby spinach to taste
chili crisp oil to taste- we love Lao Gan Ma
garnish with parsley because it’s pretty


1. Stir fry and meticulously break up the ground pork until browned and starting to crisp- it will change states from being raw meat, to be watery brown unappetizing meat, and the water will evaporate leaving just some fat behind which is what we’ll brown and crisp up the bits of pork. The sound will go from gurgling to sizzling. It’ll also help take the “porky” taste out of the meat, making it seem more like beef.
2. Add in onions, saute to combine until they are just beginning to become translucent.
3. Add in garlic, stir to combine and let the garlic cook a minute.
4. Add in tomato paste and chicken boullioun, mix to combine.
5. Start with adding in 1 cup of water and 1 cup of milk (or just use all water), mix, let it simmer, stirring frequently to prevent sticking.
6. As the water evaporates during cooking, splash in more water/milk (depends on your preferred level of richness), mix and taste often, repeat this cycle and stop when the pasta is at your preferred level of doneness. This can take 5-10 minutes total.
7. Stir in chili crisp, spinach and mozzarella