I am sure you have noticed that I talk a lot about pasta, especially when it’s chilly outside. There is just nothing as filling and warming as a big bowl of toothsome pasta. It is comfort food at its best.
But not all pasta is created equally! I don’t have anything against angel hair pasta, its perfect for a light sauce, but would never work with a thick and hearty sauce. Yes, the type of sauce you are going to make should dictate the type of pasta you use.
Linguini is a big step up from angel hair, but it is still not very hearty. Conchiglie, little shells, are good, and the shape does a good job of holding sauce, cannelloni is even better, but it really does deserve to be stuffed with ricotta, or another filling.
My favorite pasta is pappardelle, its wide, chewy and thick, perfect for a wintertime sauce. The sauce I prefer with pappardelle is like Bolognaise, but thicker. Thicker than Bolognaise? Indeed.
I use the mild Italian sausage that Rouses sells (I’d use a spicy Italian if they made it!). Take it out of its casing, crumble it up and sauté it in good olive oil until well browned (But don’t over do it and make it dry!). Remove it from the pan and add diced red onions, green or red bell pepper and a jalapeno or two. Season with Tony’s, red pepper flakes, and a good quality Italian seasoning (I use Gustus Vita brand for all my seasonings) and sauté until soft. Next, I use imported canned Italian whole tomatoes, and I pour off most of the sauce. I want this sauce to be seriously thick! Remember to taste and re-season as you go. Never season all at once in the beginning, the nature of the sauce changes as it slowly cooks down.
Now, a little bit of controversy. The Italians cook their pasta (the dried variety, which represents 80% of the pasta they eat) al dente. That means toothsome and chewy. For most Americans it tastes like it is not cooked through and I agree. I do not like pasta that is overcooked, and mushy, it has to be somewhere in the middle. It should be firm, but not too tough or chewy.
I always drizzle a little of my best quality olive oil on top at the very end. I use Frantoia, an Italian oil that is a little price, but I use it sparingly. A good sprinkle of Parmesan Reggiano is also a god idea. Parm is aged 12, 24 or 36 months, and the older it is the firmer it is, and the flavor is more intense. I have read that it can be aged up to 100 months but have never seen any.
So, this is my favorite cold weather pasta! Give it a try, just remember to take your time.
