Okay, it's another pasta dish, but I wouldn't post if it wasn't mighty good...
I was making a favorite dinner of ours and I needed a side dish. Pasta — the easy answer. I thought I'd look for something new, and I ran across this gem in Marcella Hazan's Essentials of Classic Italian Cooking. Not having the left over juice from a roast, I followed her suggestions for "faking" la pasta col tocco d'arrosto, which Hazan named "Rosemary and Butter Sauce." (While I didn't have the leftover juices from a roast, I did have nice beef bits from the pan-fried steaks that I deglazed with the butter.)
Absolutely delicious. This is why I have an herb garden. Have I mentioned that before?
Rosemary and Butter Sauce
3-4 garlic cloves
6 Tbs butter, cut into pieces
3 sprigs of fresh rosemary
1 beef bouillon cube, crushed (I used beef soup base from Penzey's)
1/3 C. freshly grated parmigiano-reggiano
1 lb. pasta (I used Bionaturea's whole wheat organic spaghettini)
Mash the garlic and remove the peel. Put garlic, rosemary, and butter in a saute pan or small sauce pan and turn heat to medium. Cook, stirring frequently, for 4 to 5 minutes.
Add crushed bouillon cube. Cook and stir until the bouillon is completely dissolved.
Pour the sauce through a fine strainer over cooked and drained pasta. Toss. Add parmigiano and toss again. Serve with additional grated cheese on the side.
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