Lols that the week following my PS where I promised I was back on the "I'll start posting every Sunday again" wagon, I only went and didn't post on a Sunday. My excuse was going to be that I am horrifically jet lagged following my trip to New Orleans, Miami and central America and I am still on Eastern standard time, but if I am on Eastern standard time it would just mean I am posting this only 43 hours late, rather than 48 so, yeah...
Anyhoo here is a "recipe" (I use that word loosely, as this thing is so damn easy to make you can do it even when you have just basically stumbled off a plane and into your kitchen, and are mainly only looking for a vehicle to transport parmesan cheese into your mouth). It was inspired by a bangin' (yes I said that) meal I devoured in Padella in Borough. The queues are long, but the fettucine is all the a-ok hand emoticons. Top tip, go on a rainy Monday at 5 to get a table and it will be the only time you don't have to wait in line.
Ingredients (makes 2):
1 clove of garlic
half a lemon
olive oil
3 tbsp mascarpone cheese
3 tbsp some sort of sausage paste - I was hunting for Nduja, but ended up making this with this chorizo paste
3 tsp chilli flakes
3 tsp tomato puree
1 handful of parsley
pepper, salt for seasoning
parmesan for heaping on top of
enough of your favourite pasta to feed yourself - I like it with linguine or tagliatelle
Method:
Put a pan of water on the stove. Whilst waiting for it to boil, finely chop garlic and fry in a generous dollop of olive oil, until browned.
Add your pasta to your (now boiling) pot of water, and whilst that is cooking, add 3 tbsp of sausage paste, 3 tbsp of mascarpone, 3 tsp chilli flakes (or more if you like it extra spicy) and 3 tsp of tomato puree to the frying garlic.
Stir together, seasoning with salt pepper, and grating half a lemon's worth of zest over the top.
Once the pasta is cooked, drain and add to the frying pan mix. Remove from heat, and add chopped parsley to this mix too. Stir thoroughly, so the pasta is fully coated in sauce.
Serve with a generous tablespoon (or 3) of grated parmesan.
Boom.
PS. It's almost barbecue weather? A different Italian feast.
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