Your water for your pasta should taste like the ocean.Let it finish cooking in the sauce for perfectly done pasta every time. Cook the pasta for one minute less than the package directions say.I've made versions of this pasta for YEARS now, and it remains one of my favorites to this day. Finish with a little extra parmesan cheese, chopped basil, and lemon zest (if using).Add your pasta to the sauce, and stir until it's well coated.Stir until everything is combined and the cream is heated through. Add as much or as little of the water as you wish to get the desired consistency of the sauce. At this point, add your parmesan cheese, and the pasta water that you've reserved.Lemon zest: optional garnish (but I love this trick, I add it to almost all of my pasta dishes).Pasta water: make sure you reserve a little for the sauce (it helps to thicken it).Heavy cream: To me, using heavy cream in pasta is what truly brings it up to restaurant quality.Vodka: again, I love the flavor it brings, but totally fine if you want to ditch it.You can use tomato sauce if you want, but you'll likely need to use much more because the flavor isn't as concentrated. Tomato pasta as such a deep, velvety tomato flavor, it's really perfect here. Tomato paste: it's key for this recipe.Hot pepper flakes: you can really add as many or as few as you want, or even omit them completely.So get shallots if you can, if not, finely diced onion is fine. Shallots & garlic: Shallots are almost always my preference when cooking pasta, they just have a more mild, delicate flavor than full blown onions.Plus it adds a lovely flavor to the dish. This really helps the shallots and garlic cook evenly, in my opinion.
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