thai pasta

I hate the word fusion. Upon hearing it, my mind refers to ‘upscale’ chain restaurants that put a ‘soy glaze’ on this or a ‘ginger aioli’ on that. Having said that, I do love to play tricks on people, hence this interesting take on the classic spaghetti and meatballs.

People eat with their eyes first, so when my friend sat down to eat, she was not expecting what she was about to bite into. Of course, the wafting smell of lemongrass and ginger may have given a bit of the surprise away, but it’s still interesting to enjoy these kind of Asian flavours in an unexpected fashion. While this may very well be a bastardization of both Asian-style cooking and Italian, I was pleasantly surprised with the tastiness of this dish. I stand behind it 100% and think you should try it out for yourself!



4 cloves garlic (minced)

1/2 yellow onion (diced)

1/2 red onion (diced)

5 ripe tomatoes (chopped, approx. 6 cups)

1 2? piece ginger root (peeled, halved)

1 cup water

1 TBSP Thai red curry paste

1 TBSP tomato paste

2 TSP cane sugar

1 13.5oz (400 mL) can coconut milk

2 TSP sesame oil

salt and pepper

olive oil


1/2 yellow onion (diced)

2 green onions (trimmed, thinly sliced)

1 1/2 lb ground pork

1 egg

1 bulb garlic (roasted, loosely chopped)

1/4 cup bread crumbs

1 TBSP soy sauce

2 TSP sriracha

salt and pepper

canola oil

4 cups cooked pasta (note: I used some sort of non-descrip Asian noodle I found at my local grocery store, but using linguine or spaghetti would be a-ok as well!)


1. Start off by cooking the garlic and onions in a large pot with a bit of olive oil on medium-high heat until softened, about 5 minutes. Add the tomatoes, ginger and water into the pot, reduce to medium and let simmer, uncovered, for 15 minutes. Next, add the curry and tomato paste, sugar and coconut milk and continue to simmer for 30 minutes.

2. After half an hour, remove the ginger root from the pot and using an immersion blender, puree the sauce until smooth. Stir in the sesame oil, season generously with salt and pepper. Reduce to low heat and keep warm until ready to serve.

3. Now for the meatballs: preheat your oven to 400 degrees. Cook down the diced onion in a pan with a bit of canola oil on medium-high heat for 5 minutes. Place into large mixing bowl and allow to cool for a few minutes.

4. Next, add in remaining meatball ingredients, season lightly with salt and pepper and mix with hands until well-incorporated. Roll out by hand into 20 small meatballs, approximately 1? in diameter.

5. Heat some canola oil in a large pan on medium-high heat and brown the meatballs on all sides, working in two batches. Transfer to a large baking dish and let roast in the oven until completely cooked through, about 15 minutes. Cover and keep warm.

6. To plate, place a healthy portion of cooked pasta onto each plate, top with 5 meatballs and cover appropriately with the hot tomato sauce and serve!




Dan ClapsonDan Clapson
is a food writer and culinary instructor based out of Calgary. He is
constantly creating new recipes and striving to expand his culinary
horizons. He thinks yam fries are overrated.