While we all love the thick orange heaven that is Kare-Kare sauce, it’s okay to yearn for something new every now and then after we spoon it over our nth plate of plain white rice. Here’s an alternative that you might enjoy just as much (if not more) as the original.
To get the right consistency, we simmered the Kare-Kare sauce to thicken it out and added half a wheel of Brie. The cheese made it creamier and added a more pungent flavor.
For the meaty partner, we shredded a can of corned beef and fried it crisp (think adobo flakes but the beefy version). We also topped the pasta with a tiny dollop of sweet bagoong. Now, you might think this combination of flavors is quite odd, but trust me, once you taste it, you’d wish you had thought of making this sooner.
Cheesy Kare-Kare Pasta
Total Time: 45 minutes / Yield: 2-3 servings
- 3 1/2 cups Kare-Kare Sauce (or leftover Kare-Kare Sauce)
- 1/2 wheel Brie
- 1 can premium corned beef
- Oil for deep-frying
- 1 tsp. sweet shrimp paste (bagoong)
- 1/2 kilo linguine
- Cook the pasta as indicated in the package directions.
- In a saucepan, prepare Kare-Kare sauce from this recipe, or heat up your leftover sauce.
- While the sauce is heating up, remove the waxy part of your Brie, and chop it up into fine pieces so that it melts evenly in the sauce.
- Once the Kare-Kare sauce starts to bubble, add in chopped Brie.
- Stir until the sauce has thickened and set aside.
- Heat some oil in a separate pan.
- Open the can of corned beef (we recommend a premium, imported brand), and shred the beef.
- Once the oil starts to sizzle, add the shredded corned beef, and cook until toasty (it should resemble adobo flakes).
- Set aside.
- After draining the pasta, place it on a serving plate.
- Pour the cheesy Kare-Kare sauce over the pasta.
- Top with a teaspoon of sweet bagoong.
- Serve the corned beef flakes on the side (but mix together when you’re about to eat it).
- You can also use instant Kare-Kare mix diluted with a beef bouillon cube if you’re in a rush.