Tag Archives: pasta

It’s The SAUCE That Matters

Be it a story or food – it is the sauce that matters!

And finally, I found the courage and confidence to make mushroom pasta. I haven’t the courage to make pasta from dough-scratch but the sauce, I got! And the brilliant thing is that one needs just 4 ingredients to have this creamy, shining and delicious sauce.

So, here we go:

Button / white mushrooms        300 grams (usually boxed in supermarkets – can also use other varieties)

Onions (red)                             2 medium-sized

Rosemary                                   2 sprigs

Garlic                                            2 cloves

Cooking Cream                      150 ml

Salt and Pepper                      as you like ’em!

Prepping up for Mushroom Sauce!
Prepping up for Mushroom Sauce!

Sharpen up your knife and chop those red onions up finely. In case you are likely to cry a bucket, burn a candle before you start chopping. You will see the magic when you realise you are not welling up.

Slice up the mushrooms. Keep aside. For the rosemary, hold ’em from the top and pull down the leaves with your thumb and fore-finger like a smooth swipe. You get only the leaves. Chuck the stem. Finely chop them up.

Now, get your saucepan (the keyword is SAUCE) nice and hot with a drizzle of olive oil. Add in the onions and cook them till they are soft and pink. Add in the garlic then. This way, the garlic will not burn and the onions will not be undercooked.

When you see them sweating it out in the sauce pan, add in the rosemary, give it a good stir and stop a while to enjoy the aroma! Once you are suitably intoxicated, slide in the chopped mushrooms. Cook them through. The mushrooms will half-out in the heat and by then you would have coated them well. Time for the seasoning. That done, dunk in your cooking cream and mix well. In case you notice that the concoction is too thick, use some cooking stock or simply use the pasta-boiling-water to loosen it a bit.

It is now time for the pasta to take a dive into the delicious sauce. Drain them and put them straight in with the sauce. Mix well and ladle them on pasta plates. Top off with parmesan shavings!

Enjoy! And remember – the magic is in the sauce!

On my #Burp&Belch meter, I give it a shameless 5 burps (out of 5)! Modesty clearly doesn’t mix well with a good sauce!

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Pasta Disasta!

Pastas are a favourite at home, so much so that my almost 2 year-old loves to squish them! This recipe that I am about to share is a disaster averted, or maybe so I think. At the outset, I invite severe criticism and genteel suggestions from chefs, epicures and foodies alike.

Favourite Pasta-time
Favourite Pasta-time

I picked up a bottle of tomato-basil pesto. And so dinner was buck wheat pasta with sautéed mushrooms and bell peppers in tomato – basil pesto.

I set to my task at hand. Wear apron. Put on some music. Didn’t have wine at home, so had to make-do with some juice. And then, put some salted water to boil. In another pan, heated some olive oil, added some crushed garlic and started  sautéing some white mushrooms. Just as they started softening up, tossed in the diced bell peppers and gave it a good stir.

Put in the buck wheat pasta into the boiling water. Buck wheat pasta cooks faster than durum wheat pasta. So keep a check on how long you boil. It usually gets done in about 7 minutes. Drain. Cool off in ice water.

Meanwhile, the mushrooms were getting along well with the bell peppers and were ready to be downed in the pesto sauce. I opened the bottle and realised (my folly) that the bottle I picked up was not tomato-basil pesto but tomato garlic relish. It was too late to react to my shopping-shelf folly! And so I whooped the contents into the pan and gave it a nice stir. Topped on some seasoning of salt and pepper and a dash of oregano and tried to bring it all together. Then I added the pasta to the pot and tossed it all together so most of the pasta got coated.

I plated my dreaded pasta dinner, placed some green olives and heaped up a generous shaving of parmesan cheese.

My wife is perhaps the most non-fussy eater on earth. She tucked into her plate of dinner like a boarding student takes to home food. When I asked her how it tasted, she said it was just about ok.

I wiped the sweat of my brow. Took a big forkful in. Had it not been for the mushrooms and bell peppers, it would have been the biggest pasta disaster.

On my #Burp&Belch meter, I’d give 2 burps to it (out of 5)!