The Dumpling Diary

Dis cooking so you cooking too.

Hooked on the Sauce January 7, 2011

Admittedly, yes, I have become a pasta addict in recent days. I broke the chain last night with some boss-commissioned borscht, but other than that, almost a week of pasta errrrr’ night. You would think it would become monotonous very quickly, but no! I assure you, I now consider pasta essential to life, and/or daily maintenance. Let it be known: This week, we (two people!) consumed enough pasta to make three 900g bags disappear, plus a few other smaller, partly-gone packages. Our supplies were replenished yesterday, but there was a point where the pasta had to be homemade, and I’m very glad it did get to that point. In my vacation boredom, I decided to make some homemade pasta dough (1 c. flour, 2 lrg eggs, mix and knead for 8 minutes). Then, the old-school, hand-crank pasta machine. Easier said than done, but excellent results. Although, Jon insisted on 4 foot fettuccine noodles the next night, and, well, tapeworms, you know, I’m not gonna go there. But I really want to.
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So, now that your appetites are good and roused, thanks to my parasitic rambling (SORRY), let’s whet it some more with a delicious tomato sauce recipe, fit for a mafia boss, inexpensive enough to feed  savages like Yon and I. Also, it is quick, quick, quick! Veloce! You can heighten the swank of this, by all means, but substituting pancetta or even prosciutto for bacon (although pork cheek is also a pretty traditional choice, one I cannot wait to try). For the olives, I suppooooose, if you’re one of THOSE kinds of people, you could leave them out entirely, adjust salt as you like. However, I believe them to be an integral part of this sauce. Please use only high-grade olives, not those watery rings from a can. They look like tortured Froot Loops. Please. Do not. Otherwise, this is my bastardized version of “Sugo All’Amatriciana.” Sorry, Italy.
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Pauper’s Sauce
(tomato sauce with bacon and black olives)
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Ingredients
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6 oz bacon
2 cloves minced garlic
8 oz tomato paste (I used about a can and a half of those little 5 oz-ish cans)
1 ½ cups water
2 Tbsp balsamic vinegar
½ tsp black pepper
1/8 – ¼ tsp cayenne pepper
1 tsp basil
pinch sugar
½ cup black olives (whole, remove pits and coarsely chopped)
salt at own discretion
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Method
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In a heavy-bottomed saucepan, fry bacon until slightly crisp, and pour off all fat, save 2 Tbsp. Add garlic, stir to cook until fragrant. Add water to deglaze (scraping off the browned bits at the bottom of the pan), then stir in tomato paste until smooth. Add all remaining ingredients, except black olives, and simmer over low heat, stirring frequently, about 10 minutes. Then, stir in olives, cook another 3-5 minutes, and serve. Check to see, but I can almost guarantee it will hold it’s own already in the salt department, but IF, IF, you have a smoker’s tongue and need more, I will not judge you. But seriously, be wary. Bacon and olives are salt weapons.
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———————————————————————————————————————————————————————————————————————-
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And now, more adventures in pasta-land! Cue Louis Prima music.
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Pasta station!
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Round 1: Pappardelle!
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Round 2: I experiment with fettuccine/spaghetti(ni) setting on pasta machine
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Pappardelle in it’s fully glory – I zazzed it up with some toasted walnuts, garlic, basil oil, and homemade ricotta (we ran out of Romano cheese, and I had to make my own cheese too… Sobeys, you are too far away)
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Pretty Jon and his fettuccine.
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A better view.
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Okay, that is all for now, I hope you have enjoyed my pasta tour. Now, I must slink off to wake up Jon and preggo houseguest.
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P.S. Okay, but also, I just remembered… Whoever searched my blog for “Porno Jon Dough,” bless your heart. Hahahaha. Excellent. I might also let the other person who wanted to know about salt pork, I do not soak it. I retain all saltiness for tongue enjoyment.
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“King Henry Chicken,” “Oiled up chicka,” “Tony Starch Mr. Potato Head Spanish,” I don’t even know what to say. “Super sad dried sausage from Italy,” I think you’re looking for Capicola. … “Bourbon muffin,” you intrigue me.
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Arrivederci, babies.
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2 Responses to “Hooked on the Sauce”

  1. Marco Says:

    how about something super student oriented?

    quick to make and light on the number of ingredients?

  2. Babygirl Says:

    Anything with bacon.. I will try. So the sauce sounds delicious. And the homemade pasta came out looking great.


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