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Red, white and gold pasta. June 13, 2014

Posted by ourfriendben in recipes.
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Silence Dogood here. I’ve posted this original recipe before, but it’s such a great, easy pasta recipe and such a crowd-pleaser that I thought it was time to offer it again. Like pesto pasta and pasta primavera, it’s a good summer pasta with a big, crunchy salad, and it’s great the rest of the year, too, with a side of broccoli, broccoflower, sauteed kale or spinach, carrots, or what-have-you. (Just don’t forget that crunchy salad!) So easy, so good.

This recipe will feed about six, or four if they’re really hungry and keep going back for more. Oh! I call it “Red, White and Gold Pasta” for the red and yellow bell peppers and the button mushrooms that are key ingredients.

Silence’s Red, White and Gold Pasta

1 large sweet onion (such as Vidalia or WallaWalla)
1 large (16-ounce) carton button mushrooms, or more to taste
1 large red bell pepper
1 large yellow bell pepper
1 16-ounce carton sour cream
1 package shredded sharp white Cheddar
2 tablespoons Italian seasonings (dried rosemary, thyme, oregano and basil)
1 tablespoon Trocomare or salt (we like RealSalt)
Fresh-ground pepper, to taste
Extra-virgin olive oil
Vegetable stock, as needed
1 box spaghetti (thick, not thin, spaghetti)

Heat water for the spaghetti in a large, heavy pot. (We prefer thick, or “regular,” spaghetti, for this, because it holds up better to the thick sauce than thin spaghetti.)

While the water’s heating, pour the olive oil into the bottom of a large, heavy pot to fully coat it. (I love my LeCreuset Dutch ovens for this.) While the oil heats, dice the onion, then add it to the pot. Slice and dice the mushrooms and add them to the pot. Add the Trocomare or salt and the herbs and pepper. Core and dice the bell peppers and add them to the pot. If the pot begins to dry at any point during this process, add a splash of veggie stock as needed.

Once the veggies have cooked down, add the sour cream. Your goal is to create a thick, creamy sauce, and this may take a while, so don’t put the pasta in the boiling water until you’re satisfied with the sauce’s consistency. (This is a great time to make that crunchy salad, and since the pasta sauce is rich, a simple olive oil and balsamic vinaigrette is a good counterpoint.)

When the pasta is al dente, turn off the burners and add the shredded Cheddar to the sauce, stirring well to melt it in, then plate up the pasta and sauce, give everyone a big bowl of salad, pour some Cabernet, and enjoy! This is THE most-requested meal at our Friday Night Supper Club.

‘Til next time,

Silence

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