A quick and easy pasta for a snowy night

[Nape]

It’s shitty here again in Pritzkanistan so I’m making a summer-esque pasta for my ladies. Easy as can be and knock your dick in the dirt delicious.

Fresh Buffalo mozz, orange and red cherry tomatoes, roasted garlic, red onion, regular garlic, and basil. But there is a trick at the end.

Sauté 1/2 a red onion, 1/2 head of roasted garlic, and 2 cloves of garlic in a lot of EVOO....between a 1/4 and a 1/2 cup.
Add a pint each of the cherry tomatoes, cut in half and allow to simmer until they start to give off their juice.

 

[tgsio]

Keep going...

I'm looking for something to different to make Sunday.

 

[Nape]

Add about a cup of Pinot Grigio and reduce by 1/2....

Then add a cup of really good chicken bone broth, preferably. Low sodium stock works as well. Reduce by 1/3...

 

[Nape]

Add your pasta to heavily salted water at a rolling boil. My local Italian joint had a special buy on this pasta....bronze die cut semolina pasta right off the boat. At $6 for a pound it’s expensive but it’s spectacular. I’m using bucatini but linguine, spaghetti, fettuccini, or whatever you like is fine.
Cook to just under al dente, drain. Add to the tomatoes and toss. Allow to cook until al dente and it absorbs that wonderful sauce...about 4 minutes over medium heat..
I forgot to tell you guy/gal to add S/P and red pepper flakes when sautéing the onions and garlic.

 

[Boxman4]

 

[RJ2kWJ]

I’m so excited to receive your sauce tomorrow.

 

[Nape]

Dice up the buffalo mozz into small dice...

....and sprinkle it over the pasta. Turn the heat off and let it sit on top for about 3 minutes. Add a handful of basil.

 

[Nape]

Stir it all together and the mozz will become deliciously stringy.

Grate some fresh pecorino Romano over top....serve with warm crusty bread. Mangia!!

 

[tgsio]

Stir it all together and the mozz will become deliciously stringy.
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Grate some fresh pecorino Romano over top....serve with warm crusty bread. Mangia!!
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Looks delicious. Thank you!

 

[RJ2kWJ]

Awesome stuff OP. And thanks for yet another recipe.

 

[Boxman4]

Nape, you are the man!

 

[Boxman4]

 

[Nape]

I’m so excited to receive your sauce tomorrow.

That damn tracking number isn’t working on my end. Do you have the same issue?

 

[RJ2kWJ]

That damn tracking number isn’t working on my end. Do you have the same issue?

It’s working.

 

[WestcampTX]

Hey Nape, do you ever do Cacio e pepe?

 

[Nala2983]

Oh fuck yeah

 

[Simmer007]

I think I came...twice

 

[RaleighTiger]

In. May try it this weekend.

 

[Hmshawk12]

 

[Nape]

Hey Nape, do you ever do Cacio e pepe?

Quite a bit. Kids love it.

 

[Nape]

It’s working.

Perfect. Is it scheduled to be there tomorrow still?

Lemme know whatcha think. I think you’ll like it.

 

[RJ2kWJ]

Quite a bit. Kids love it.

Is it true it’s only supposed to be 3 or 4 ingredients?

And what should be the first thing (besides by itself) that I should use the sauce on?

 

[Nape]

Yep....pasta, black pepper, Pecorino Romano, and excellent EVOO. The key is adding a little pasta cooking water to it to help emulsify the cheese and oil, making the pasta super creamy without adding cream. Key is cooking the black pepper in the olive oil for a few minutes to get the pepper to bloom.

 

[Nape]

Is it true it’s only supposed to be 3 or 4 ingredients?

And what should be the first thing (besides by itself) that I should use the sauce on?

For the hot sauce.....awesome on eggs, pizza. wings, any kinda soup or rice dish, or anything you like hot sauce on. It’s an umami bomb hot sauce, not a blow your head off sauce. I can make those when asked but most like it just the way it is.

 

[tgsio]

In. May try it this weekend.

We'll all have to post pics of the plated pasta and compare.

 

[Nape]

We'll all have to post pics of the plated pasta and compare.

The roasted garlic at the beginning is the key. It gives such great flavor to the sauce. And be sure to use fresh mozz, not that packaged shit. Dorothy Lane will take care of ya, for sure.

 

[Viking]

Fucker! I had baked chicken!! Haha SKOL Brother!! Well done.

 

[America 1st]

I feel like @Nape trolling my dick off with this "quick" bullshit. Looks tasty tho!

 

[Nape]

I feel like @Nape trolling my dick off with this "quick" bullshit. Looks tasty tho!

LOL. It would be a little quicker if I didn’t slice those fucking tomatoes in half. It makes a difference to keep them somewhat in shape, though. Over cooking them and making a tomato sauce changes the dish. My girls love it and it’s an easy clean up....that’s all that is important.

 

[America 1st]

LOL. It would be a little quicker if I didn’t slice those fucking tomatoes in half. It makes a difference to keep them somewhat in shape, though. Over cooking them and making a tomato sauce changes the dish. My girls love it and it’s an easy clean up....that’s all that is important.

I'm so glad I don't have kids. I couldn't imagine cooking like that but your dishes are always pretty to look at!

 

[Nape]

Fucker! I had baked chicken!! Haha SKOL Brother!! Well done.

A little green in the dish....a little green for the chef. Eat what you like, pal. That’s what it’s all about.

 

[BoiseGator]

OP legit could turn a dude homo..

no homo

 

[skramer100]

Looks awesome. You ever do a Far Diavolo sauce? Be curious to see your recipe.

 

[Nape]

Looks awesome. You ever do a Far Diavolo sauce? Be curious to see your recipe.

I have. Fra Diavolo shrimp are the old school OG. My wife and daughter aren’t huge fans so I haven’t done it in a long while. They will eat a toned down arrabbiata, tho.

 

[tgsio]

The roasted garlic at the beginning is the key. It gives such great flavor to the sauce. And be sure to use fresh mozz, not that packaged shit. Dorothy Lane will take care of ya, for sure.

Well, the entire family says this is a keeper. I added in sautéed chicken. Served with Pane Toscano.

Ridiculously delicious.

 

[Nape]

Well, the entire family says this is a keeper. I added in sautéed chicken. Served with Pane Toscano.

Ridiculously delicious.

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Fuck yea!! Excuse my poor French, my lady! It’s so easy to do but soooooo delicious. Nice touch with the chicken. Sometimes we will add shrimp just to change it up.

Glad you liked it! Mangia and Cin Cin.

 

[tgsio]

Fuck yea!! Excuse my poor French, my lady! It’s so easy to do but soooooo delicious. Nice touch with the chicken. Sometimes we will add shrimp just to change it up.

Glad you liked it! Mangia and Cin Cin.

Loved it and the whole house smells good.

 

[Nape]

It’s the roasted garlic. That shit is magical.

 

[Nape]

Well, the entire family says this is a keeper. I added in sautéed chicken. Served with Pane Toscano.

Ridiculously delicious.

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As an addendum....you can use more wine or chicken stock if you prefer it to be a bit more “saucy”. We like the concentrated flavor without a lot of liquid. You do you.

 

[tgsio]

As an addendum....you can use more wine or chicken stock if you prefer it to be a bit more “saucy”. We like the concentrated flavor without a lot of liquid. You do you.

I like it just as you told me to do. Creamy comfort food.

Plus it left me more PG to enjoy. I don't cook with wine I won't drink.