Mama Teav’s
Middle Eastern Pantry (BROOKLYN, NY)
Mama Teav's is an Asian-American family company founded by siblings Christina and Anthony Teav, to create the most delightfully spicy and perfectly crunchy chili condiment.
Mama Teav came to America in 1979 as a Cambodian refugee with little to nothing. War and genocide had destroyed her past life forcing Mama Teav to escape the only country she ever knew and forge a new life in America.
“We've taken our Mama's recipe combining crispy, organic golden fried garlic, sun-dried and fire-roasted chilis, a blend of natural seasonings and created the true definition of chili crunch. Our umami condiment takes any cuisine to the next level! Made in small batches, we ensure quality in each bite!”
Pasta Alla Zozzona + OG Heat Hot Garlic
Ingredients:
3 large egg yolks (45g)
2 ounces (60g) finely grated Pecorino Romano cheese, plus more for serving
Kosher salt and freshly ground black pepper
4 ounces (115g) pancetta, cut into 1/4-inch-thick batons
6 ounces (170g) sweet or hot Italian bulk sausage
1 small onion (115g), finely chopped
1/2 tablespoon of OG Heat Hot Garlic (1 tablespoon if you like it HOT-HOT!)
2 cups (500g) tomato passata (Google it!)
12 ounces (340g) rigatoni
Instructions
1. In a small bowl, combine egg yolks and cheese to form a thick paste. Season with black
pepper and reserve.
2. In a large saute pan, cook pancetta over medium-low heat until golden brown. Use a slotted spoon to transfer to a small bowl and reserve.
3. Use the same pan and cook the sausage in a single layer until one side of the sausage is golden brown.
4. Stir the sausage and add the onions. Saute until soft and translucent - about 4-5 minutes. Adjust heat as necessary.
5. Add OG Heat Hot Garlic - stir into onion, sausage mixture for 10 seconds.
6. Add tomato passata and stir well to combine. Simmer gently for 10-15 minutes until all of the pancetta and sausage fat has emulsified into the sauce.
7. Cook pasta in a pot of lightly salted boiling water until softened on the exterior but still undercooked in the center. Not quite al dente. (About 4 minutes less than package cooking instructions)
8. Reserve 1 1⁄2 cups of pasta water before straining pasta.
9. Combine 1⁄4 cup of the reserved pasta water to egg/cheese mixture and combine well.
10. Increase sauce to high heat and add cooked pasta to sauce with 1⁄2 cup of pasta water.
Toss and stir rapidly until the sauce is thickened and coats pasta well - about 2 minutes.
Add 1⁄4 cup more pasta water at a time if needed and repeat.
11. Remove from heat before adding pancetta and egg/cheese/pasta water mixture. Toss and mix well to achieve a glossy finish.
12. Garnish with more cheese, cracked black pepper and a drizzle of Hot Garlic oil before serving immediately.