I don’t have a romantic story of my cooking journey. My grandmother didn’t teach me how to bake apple pies, my mom didn’t pass down any family recipes, and I’d barely cooked anything outside a microwave until I got to college. Everything I know, I pretty much learned from lots (and lots and lots) or trial and error. I may have sliced through a finger or two, grabbed a cast iron skillet with my bare hands straight out of a 500* oven (oops!), and ruined more meals than I can count, but whatever! I’m here now, I can cook, and I have 10 fingers, so I really can’t complain 😉
I’ve been cooking a lot lately and I gotta ask: Do you ever get on little food kicks where there’s just one thing that you crave constantly? Lately for me it’s been Whole Foods’ vegan chocolate chip cookies (not sure how they do it but they’re so gooey and delicious!!) and this ridiculously simple dish I’ve already made twice over the past 3 days. I can’t overstate how delicious this is even though it looks too simple to truly be that tasty. I’m not a big pasta person and 99% of the time, pastas and breads are take-it-or-leave-it things for me. Until I happened on this happy little accident…
I think fresh pasta is the way to go with this one— if you can get your hands on it. I just picked some up at Whole Foods… easy peasy! It’ll cost a few bucks more, but I promise it’ll be worth it. Plus, I figured, this meal got us 4 servings for about $2.50 per serving, including the pricey pasta 🙂 Not bad!
– 1 lb fresh pasta of your choice (I used bucatini because it’s thick and a little chewy, which I love!)
– 2 tbsp butter
– 1 tbsp extra virgin olive oil
– 1 small shallot, finely chopped
– generous pinch crushed red pepper
– dash of finely chopped rosemary
– salt and pepper to taste
– juice from 1/4 lemon
– 1/4 cup dry white wine
– small squeeze of honey (optional, and I’d estimate about 1/4 tsp)
– 1/3 cup reserved pasta water (ESSENTIAL though you probably won’t need this much… just save what you can)
– 1/3 cup grated parmesan
1) Prepare pasta according to package instructions. Make sure you salt the water well… salt it like the ocean! Cook and set aside once it’s drained and ready.
2) Meanwhile, heat a small skillet over medium heat. Melt butter and olive oil and add the shallot. Sautee until shallot is golden brown and fragrant. About 3 minutes.
3) Add crushed red pepper, garlic powder, rosemary, salt and pepper and sautee another 2 minutes, stirring occasionally. The sauce will start to darken a little in color.
4) Add lemon juice and white wine and cook until it stops sizzling. Right after that, add about half the reserved pasta water, honey, and then…
5) Turn down the heat to medium-low and cook until it reduces and thickens a bit.
6) Remove from heat and add drained pasta to your sauce, stirring to coat. If your pasta still feels a little sticky or it’s not incorporating, add more reserved pasta water until it loosens up. Once it’s coated evenly, add your parmesan and stir to combine.