Thursday, 10 May 2007
elicottero with creamy & hot tomato sauce
my pasta dish for this weeks presto pasta night hosted by the lovely ruth of once upon a feast, had to be comforting (busy, crazy, mad week at work) and fiery (worst cold ever - a decent load of chili was the only thing that would clear my nose). there is only one recipe i could think of, that would fulfill it all: pasta with creamy hot tomato sauce.
you can use any pasta you like. i usually cook it with some simple tagliatelle - but the curly elicottero are just so wonderful for soaking up the sauce. you can leave the chili out - unless you got a cold: then chuck in a double portion and you will finally be able to breathe again. - ok, i need another hanky...!
400g elicottero (or other pasta such as tagliatelle)
small gulp of olive oil
1 shallot, finely chopped
2-3 small dried bird's eye chillis
4 rashers of streaky bacon, cut in small stripes / cubes
5-6 hand full of small tomatoes such as cherry tomatoes or small san marzano (delish!), cut in half
about 3dl cream
salt and freshly ground pepper
a hand full of basil leaves, cut in fine strips
freshly ground parmesan cheese
cook the pasta in a big pot of salted water until al dente. while cooking, make the sauce.
heat the oil in a small frying pan, add shallot and bacon and fry until shallot soft and bacon starts to brown. add tomato halves and cook for 3-4 minutes until soft. using the back of a wooden spoon carefully squeeze out juice. then add cream and cook until it starts to thicken. season with salt and pepper and add fresh basil before taking the pan off the heat.
drain pasta and serve asap with loads of the sauce. sprinkle with some freshly grated parmesan cheese and garnish with fresh basil. and then i blew my nose ONCE AGAIN...