Came up with this one and can't wait to put it on pasta.
My choice of pasta will be Bucatini.
That's the big spaghetti looking pasta with a hole down the middle.
The stuff I bought is a product of Italy.
This is yet one more of my fusion food ideas.
Italian and Korean with a splash of Portugal.
Ingredients are.....
One 14.5 ounce can of Rd God diced tomatoes juice and all.
Two Crown Prince cans of smoked oysters with a chili pepper inside just and all.
About 1/3rd cup of Gochujang.
Three teaspoons of sweet chili sauce.
One teaspoon of oregano.
1/2 teaspoon ground fennel.
1/2 cup of Madeira.
3 fresh garlic cloves crushed through my garlic press.

Put tomatoes in pan add Madeira garlic and everything and bring up to a very low heat no boiling just so it let's off a little steam.
Cook till it reduces to your desired consistency.
Serve on your favorite pasta.
No need for salt or anything else this stuff will stand on its own.

Here it is topped with dried cotija cheese so I can add Mexico to the mix.
The stuff is make your head warm hot.

Interesting. I love canned smoked oysters, but have never seen those with the pepper in them...

goodloe wrote: ↑Sat Feb 20, 2021 2:51 pm Interesting. I love canned smoked oysters, but have never seen those with the pepper in them...

Same here - most be a local thing. But' it looks good, and the pepper could be replaced by some other, I'm sure. I'll have to get some of those oysters at the store here that has deals on them, and put my own peppers in!

I just started seeing the one with a pepper in them about a year ago I think.
There is hot but no real flavor and there is hot with lots of flavor
The former I have little use for.
All the heat in this dish came from the Gochujang.
The sweet chili sauce was the one I made with sweet peppers.
The pasta sauce is hot sweet and very flavorful.
You can't make it without Gochujang and sweet Madeira.
At least not getting it to taste this way.
I honestly didn't think it would be that hot.
But I couldn't stop eating it and ate all of it because it was so good.

I have plenty of Gochujang, along with some madeira, and when I saw "sweet chili sauce" I thought of a Thai sauce I have - would make up for no pepper in the oyster can!

WOW! I've never even thought about this. I've only ever had oysters several different ways (raw, fried, in gumbo and fried in a poboy). I've never even 'thunk' to have it with pasta. I've (of course) had pasta with clams and pasta with mussels, but it never occurred to me to try it with oysters! I bet that is sooo very good... definitely going to try this within the next month... I think I will love it! Thanks!

I've never had smoked oysters either (for some odd reason)... I have tried raw and fried oysters from many different regions and countries which were all good - I could never make a choice as to which was the best.