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February 20, 2009
Pasta Coma
Warning: Consumption of this may impair your judgement. Do not drive, operate machinery, or attempt to solve complex problems (like who should do the dishes) after eating. (that is if you are still awake)
History: Pasta Coma originates in Egypt, where I developed it in the absence of commercially available alfredo sauces. Before being named Pasta Coma it was called "better than Johnny freakin' Carino's" by our flatmate Christin. Our friends Matt and Vicki dubbed it "Pasta Coma" because it puts you into a food coma before you leave the table, and the name stuck.
This is not a quick recipe: be prepared to spend an hour or so in the kitchen for this, it can not be rushed.
Ingredients:
1 1/2 cups of Heavy Whipping Cream
4-5 cloves of Garlic, minced (about 1 Tablespoon)
5-6 Sun Dried Tomatoes (cut up into small pieces)
scant 1/2 teaspoon Salt
1 Tablespoon dried Rosemary (crushed)
2 Tablespoons of Olive Oil
1 Cup Shredded Parmesan Cheese (you can use grated, if that is what you have, or if it is cheaper, although you may need to adjust the quantity)
Some fresh cracked Black Pepper
2 Tablespoons of Pine Nuts
about 2 teaspoons of cornstarch
3 1/2 - 4 Cups of Farfalle pasta (bow-tie), dry
Pour Heavy Cream into a 1 quart sauce pan and warm over very low heat, stirring frequently.
Add the Garlic and let it to come to a low simmer while you cut up the Sun Dried Tomatoes
Add Sun Dried Tomatoes, Salt and Rosemary. (I normally crush the Rosemary in the palm of my hand with my thumb, but you can use a mortar and pestle if you want.)
Add Olive Oil
Add Black Pepper
Allow this to simmer for about 10 minutes or so, stirring frequently.
Add the Cheese 1/4 cup at a time, stirring frequently.
Toast the Pine Nuts in a frying pan (I always use cast iron) and set aside.
In a 2 quart pan, cook pasta. While pasta is cooking mix the cornstarch with about 1 Tablespoon of cold water and whisk together in a cup. Add about 2 teaspoons worth of the mixture to the sauce, stirring constantly, adding only enough to help the sauce "come together". Add toasted Pine Nuts.
When pasta is done, drain and return to the pan. Combine Pasta and Sauce.
You can add chicken to the mix if you like. I normally cook one or two boneless breasts in a skillet with Rosemary, cut them up and add when it is served.
Feeds 2-4 depending on what you have with it... and how many of you there are.
This does not reheat very well, so keep that in mind.
Pairs well with Cabernet Sauvignon, for a true coma inducing experience.
Serve with baguette, as you will want it to sop up the remaining sauce in the bowl, and, if you are like Carrie, the pan as well.
Eat.
Sleep.
Drool.
your host for this episode : dan; February 20, 2009 08:01 PM