I have had a few emails from readers complaining that I haven’t posted many cooking posts lately.
I haven’t been cooking much lately.
However, it seemed a good idea to do something a bit more interesting than a bowl of cereal tonight. Looking at my ingredients, what occurred to me was a pasta preparation at a place in Rome much frequented by American seminarians and priests, near the Basilica of the Twelve Apostles, Ristorante Abruzzi ai SS. Apostoli.
They do a tomato based sauce with mushrooms, peas, and cream.
So, I browned mushrooms and then added onion and garlic.
I added vermouth and sweated it down while adding my ground black pepper.
Then whole San Marzano tomatoes (sent by a reader from my wishlist).
I chopped them up with a spoon in the pan, keeping the heat fairly high.
I wanted to reduce them.
I had some frozen peas, which I thawed.
I would eventually want to use some panna, which you can’t get here. So, I used this new Philly product instead. It is fairly tangy, so taste before adding.
Because the creme stuff and the peas, as they burst in the heat, would add some moisture, I reduced the sauce well, making sure that it was pretty tight before adding the peas. You can push the sauce away from an edge of the pan and watch to see if clearer liquid separates.
I didn’t have any chitarra, so I used linguine (sent by a reader from the wishlist).
It is al dente, ready to fight off my teeth.
In go the peas.
Time to assemble. You can take different approaches. You can mix is all together, or pile it up and let the eater blend it.
I used some grated pecorino and ground pepper.
I would love to have had some fresh basil. No joy.
But this was really good and so very simple.
You would want to serve this with a cold, dry white wine such as Sauvignon Blanc.
I prepared a large portion, but then set aside half of it for tomorrow. The rest of the sauce, without cream added, will go into the freezer, which does not look like the new appetite-ruining statue of John Paul II.