Nana (bottom left), out for ladies’ night at Strizzi’s. Let’s take a wild guess that this is sometime in the ’80’s. What was it with the ’80’s and pasta? What was it with that eye makeup?
I can’t answer the eye makeup question. I was guilty of the blue eyeshadow, myself. I actually can’t answer the pasta question either, and truthfully don’t care much….people just wanted their noodles. Who doesn’t? It was a pasta-crazed nation. Let’s just go ahead and revel in some good creamy and cheesy pasta now. This may well be the easiest pasta dish ever.
For Nana’s recipe, this is all you need. 1 lb rotini pasta–“twistees”, if you will–black pepper, cream, butter and good Parmesan cheese.
I dolled it up a bit because I had this stuff left over from the weekends’ festivities. You can too, or you can leave it out. This dish is good either way.
If you want the dolled up version, saute a chopped shallot and 1/4 each yellow and red bell pepper in small dice. When they are just soft, toss in the diced proscuitto and stir about for 30 seconds. Turn off heat and set aside.
Place the butter and cream in an oven-proof dish and set in the oven at 250*.
While the butter is melting, cook the pasta according to the package directions. When the pasta is nearly done, pour the cream and butter mixture into a big pasta bowl or platter.
Using a spider or slotted spoon, scoop the pasta out of the pot and into the bowl. At first glance, you are going to think that there’s too much liquid in the bowl. Don’t fool yourself, it will get absorbed.
In goes the Parmesan.
Toss and top with freshly ground pepper. That’s it! Simple and delicious.
*this concludes the Nana portion of this recipe*
Remember that shallot, pepper and proscuitto mixture? I’m going to dump it in now.
Toss it about. Eat.
What? You want a vegetable, too? Ok.
Here’s some roasted asparagus with balsamic.
You know you want a bite of this.