My wife made a wonderful pasta dish for tonight’s New Year’s Eve supper. She made it up as she went along – something she likes to do and is very good at! I tried to capture the process in real-time!
Here’s the gist:
- Bring 6 qts water to a boil over high heat, add 2 Tbsp salt, add 1 lb fettucine. Cook al dente and drain pasta.
- While waiting for the pasta water to boil, heat 3 Tbsp olive oil in a large saute pan over medium heat.
- Add 3 diced shallots and 1/4 tsp red pepper flakes and saute quickly.
- Add 8-10 oz sliced cremini mushrooms, season with salt and pepper. Saute the mushrooms until softened, about 5 min.
- Add 1/2 cup low-sodium chicken broth, 5 cut-up pieces of cooked bacon, 1/2 lb thin, sliced asparagus and 6 Roma sliced tomatoes (peeled or peel after cooking a bit).
- Cook stirring gently for 2 minutes. Stir in 3/4 cup heavy cream (or 1/2 cup cream and 1/4 cup red wine). Immediately reduce heat and cook until thickened.
That’s it – a very tasty pasta dish for New Year’s Eve. Serve with a special red wine (we served ours with a wonderful Copain Anderson Valley Pinot Noir that was a Christmas gift from good friends)
Happy New Year! Best wishes for a wonderful 2010!
Scott's Kitchen 