Food news from Milan to Melbourne:
a new sauce is shaking up the pasta world.
The UmamiPapi x Leggo’s collab has officially landed.
Traditional? Not quite. Spicy? Absolutely.
Word is it makes you… hotter.
PAPI’S FAVOURITE RECIPES
CHILLI PRAWN CURRY
Serves 2 | Ready in 15 mins
Ingredients
1 jar Leggo’s Tomato & UmamiPapi Chilli Oil Pasta Sauce
300g raw peeled prawns
200ml coconut milk
3 tbs fish sauce
300g steamed jasmine rice, to serve
1 sprig coriander
1 tbs sugar
Method
In a pan, simmer sauce and coconut milk for 2–3 mins.
Add prawns and cook until pink for 3–4 mins.
Add fish sauce, sugar and stir.
Reduce until desired thickness.
Garnish with coriander.
SPICY SHAKSHUKA
Serves 2 | Ready in 15 mins
Ingredients
1 jar Leggo’s Tomato & UmamiPapi Chilli Oil Pasta Sauce
3 eggs
1 tbs olive oil
3 slices of crusty bread, to serve
1 sprig parsley
Method
Add olive oil and heat sauce in a pan until simmering.
Make 3 small wells and crack an egg into each.
Cover with lid and cook on low heat for 5–6 mins until eggs are set.
Sprinkle chopped parsley over dish before serving.
Serve with crusty bread to soak it all up.
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