Name: Pan-Global Umami Penne: A 14-Culture Fusion Masterpiece
Prep time: 22 min
Cook time: 23 min
Total time: 45 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 pound pasta penne; 2 cups tomato sauce (canned or fresh); 1.5 cups gratis cheese (crumbled or shredded); 3 tablespoons soy sauce (Chinese-Japanese); 2 tablespoons white miso paste (Japanese); 1 tablespoon fish sauce (Vietnamese-Thai); 2 tablespoons gochujang (Korean red chili paste); 1 chipotle pepper in adobo sauce (Mexican), minced; 1/4 cup olive oil (Mediterranean); 4 cloves garlic (minced); 1 medium onion (diced); 2 teaspoons cumin (Indian-Middle Eastern); 1 teaspoon smoked paprika (Spanish); 1 teaspoon dried oregano (Greek-Italian); 1/2 teaspoon ground coriander (Indian); 1/4 teaspoon cayenne pepper; 2 tablespoons fresh cilantro (Vietnamese-Mexican), chopped; 2 tablespoons fresh basil (Italian), chopped; 1 tablespoon balsamic vinegar (Italian); 1 tablespoon sesame oil (Asian); 1/2 cup heavy cream or crème fraîche (French); 2 tablespoons butter (French); Salt and black pepper to taste; 1 teaspoon sugar; 1/4 cup roasted peanuts (Thai), crushed; 2 scallions (sliced, Korean-Chinese style)

Pan-Global Umami Penne: A 14-Culture Fusion Masterpiece

A daring culinary journey that transforms simple penne pasta into an extraordinary dish by layering Italian tomato sauce with Asian umami depths (soy, miso, fish sauce), Mexican heat (chipotle), Mediterranean herbs, Middle Eastern spices, and French technique. Topped with creamy gratis cheese that melts into a luxurious sauce, this dish proves that bold fusion can create harmony from chaos.

45 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty8/10

Sour3/10

Umami9/10

Spicy7/10

🥄 Texture

Silky, creamy sauce clings to al dente penne, giving a satisfying chew with a rich mouthfeel. Crumbled cheese and roasted peanuts add pockets of creaminess and crunchy contrast while scallions and fresh herbs provide a light crispness.

👃 Aroma

Savory, deeply umami notes from miso, soy, fish sauce and tomato dominate, rounded by toasty sesame and smoky chipotle. Bright garlic, basil and cilantro lift the profile with fresh herbaceous top notes.

🍷 Pairs Well With

Off-dry Riesling (or Gewürztraminer) — the fruit and gentle sweetness will tame the heat and complement the umami; alternatively, a crisp pilsner or light lager refreshes the palate.

🥗 Side Dishes

A light cucumber-mint salad or Asian-style slaw to cut the richness. Steamed or sautéed bok choy with sesame, or crusty bread for sopping the sauce, are also good choices.

Ingredients(26 items)

11 pound pasta penne

22 cups tomato sauce (canned or fresh)

31.5 cups gratis cheese (crumbled or shredded)

43 tablespoons soy sauce (Chinese-Japanese)

52 tablespoons white miso paste (Japanese)

61 tablespoon fish sauce (Vietnamese-Thai)

72 tablespoons gochujang (Korean red chili paste)

81 chipotle pepper in adobo sauce (Mexican), minced

91/4 cup olive oil (Mediterranean)

104 cloves garlic (minced)

111 medium onion (diced)

122 teaspoons cumin (Indian-Middle Eastern)

131 teaspoon smoked paprika (Spanish)

141 teaspoon dried oregano (Greek-Italian)

151/2 teaspoon ground coriander (Indian)

161/4 teaspoon cayenne pepper

172 tablespoons fresh cilantro (Vietnamese-Mexican), chopped

182 tablespoons fresh basil (Italian), chopped

191 tablespoon balsamic vinegar (Italian)

201 tablespoon sesame oil (Asian)

211/2 cup heavy cream or crème fraîche (French)

222 tablespoons butter (French)

23Salt and black pepper to taste

241 teaspoon sugar

251/4 cup roasted peanuts (Thai), crushed

262 scallions (sliced, Korean-Chinese style)

Instructions

Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set pasta aside.

Heat olive oil in a large saucepan over medium heat. Add diced onion and minced garlic, sauté for 3-4 minutes until fragrant and translucent.

In a small bowl, create the fusion umami base by whisking together soy sauce, white miso paste, fish sauce, gochujang, and minced chipotle pepper until smooth.

Add the umami paste to the saucepan and stir constantly for 1 minute to bloom the flavors and remove any raw paste taste.

Pour in the tomato sauce and stir well to combine. Add cumin, coriander, smoked paprika, oregano, cayenne pepper, and sugar. Stir thoroughly.

Reduce heat to low and simmer the sauce for 8-10 minutes, allowing the flavors to meld and deepen. Stir occasionally.

Stir in the balsamic vinegar and sesame oil, tasting as you go. Adjust seasoning with salt and black pepper as needed.

Add the cooked penne to the sauce and toss to coat evenly. If the sauce seems too thick, add reserved pasta water 2-3 tablespoons at a time until you reach desired consistency.

Reduce heat to very low. Add butter and heavy cream, stirring gently to create a silky sauce coating the pasta.

Gently fold in three-quarters of the crumbled gratis cheese, reserving the rest for garnish. Stir until the cheese begins to melt and incorporate into the sauce (about 2 minutes).

Divide the fusion penne into serving bowls. Top each portion with remaining gratis cheese, crushed roasted peanuts, fresh cilantro, fresh basil, and sliced scallions.

Drizzle lightly with sesame oil and serve immediately while hot.