There are many different recipes for wheat noodle curry soups. I often keep it simple and just use yellow or red curry paste, coconut milk, broth and some tofu or other protein to make the noodle soup. Add whatever garnishes you have around, red chilies, bean sprouts, herbs, lime, etc.
Especially since it’s 20 degrees outside, pantry-based pastas like that one and puttanesca are very satisfying. The benefits of a well-stocked (some FOOLS might say overstocked) pantry. Honestly pasta with white clam sauce right out of the jar or can with extra parmesan and plenty of black pepper is a great meal when you’re sick, or just tired.
When I see a package of salami ends in the deli section of the supermarket, I slice them thinly saute them along with onion, then mix with basil pesto and spaghetti, plus a splash of milk or cream. I ave no idea if this bears any relation to an established recipe.
If you haven’t made this, please don’t assume it’s just a red sauce like you’ve had but are bored with. I suddenly had easy access to guanciale and Pecorino so I went with the ATK technique. My advice is, be stringent on these specific ingredients. They’re few so one weak link makes it dangerously blah.
-home-grated Pecorino (half in the sauce, half at the table)
-red pepper flakes
-one large can plum tomatoes and juice, crushed
-splash of vodka (untraditional and purely to release the tomatoes’ alcohol-soluble flavor compounds)
-a good-quality spaghetti, plus some of its cooking water
That’s it. No olive oil, no garlic, no onion, no basil or other herbs. Maybe salt? But very little because the Pecorino is salty and I use a fair amount of both it and the guanciale. Honestly, it’s one of the most deeply flavorful things I’ve ever eaten. It just blows me away.
I second you here, although Guanciale is hard to find in the USA. It does lend unique depth to a sauce, and creates one of those sauces that is actually better made a day ahead. Your prep sound like the classic Pasta all’Amatriciana, which I think tradiationally uses Perciatelli pasta (a long tubed spaghetti shape). Here’s a version by Batali using Bucatini (which might be identical to Perciatelli) and proposing Pancetta as a sub for Guanciale. But try to find Guinciale if possible: