I made this for a meal prep. I boiled penne pasta in salted water and made the sauce on the side by browning Italian sausage and garlic, creating a roux with flour, then adding the can of sardines, milk, and tomato paste. I drained the penne pasta and tossed it into the sauce, then added Oka cheese. There are, in fact, sardines in here, but they disintegrated into the sauce, yielding their flavour relatively evenly throughout the pasta.
I should have expected this due to their origin, but the tomato sauce the sardines were in, despite not being described as spicy, was actually quite hot. I have the stomach of a southern Chinese person which is comparable to the likes of Japan and Scotland in terms of spice tolerance, but fortunately the other ingredients helped to temper the heat carried by the sardines.
All in all, a pretty good can of sardines. Hope that this recipe inspires some of you to try it.
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Sardines: [Marshalls Sardines in Tomato Sauce](https://thespicecentre.com/wp-content/uploads/2021/03/159-600×600.jpg), from a Caribbean market.
I made this for a meal prep. I boiled penne pasta in salted water and made the sauce on the side by browning Italian sausage and garlic, creating a roux with flour, then adding the can of sardines, milk, and tomato paste. I drained the penne pasta and tossed it into the sauce, then added Oka cheese. There are, in fact, sardines in here, but they disintegrated into the sauce, yielding their flavour relatively evenly throughout the pasta.
I should have expected this due to their origin, but the tomato sauce the sardines were in, despite not being described as spicy, was actually quite hot. I have the stomach of a southern Chinese person which is comparable to the likes of Japan and Scotland in terms of spice tolerance, but fortunately the other ingredients helped to temper the heat carried by the sardines.
All in all, a pretty good can of sardines. Hope that this recipe inspires some of you to try it.