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I have got to snap out of it! It's the eleventh day of the New Year and I have yet to really cook! I mean turn the oven on cook! I mean use my brain cook! I mean the kind of cooking that puts the neighbors to shame!
The cold poached Asian pears from yesterday are fabulous, I am not saying they are not. In fact we are enjoying them over vanilla ice cream tonight. But as delicious as they are, they are not really cooking. I am a tough judge and even tougher on myself than I am on other people.
So I gotta admit, tonight I am not really cooking– again! Yep, it's default pasta night at Sups! house. And though it is one of my favorite nights of the week I am not really burning any barns here. No wheels are being re-invented.
Still, I promise you it's going to be tasty. Afterall the popularity of default pasta night lies in the fact that it's a sure fire shortcut to success.
We all have recipes like these in our back pocket. No grocery lists are needed. You arrive at the market and you weigh your options. Because on default pasta night there are just a few simple rules. Follow them well, because I am watching you...
Rule 1: Always include something slightly rich. It can be meat or cheese or even stunningly good olive oil.
Rule 2: Whenever you have something luscious (in this case ricotta) balance it with something bold or bitter (in this case radicchio). Alliterations help, but they are not mandatory.
Rule 3: It's not default pasta without garlic. It may be pasta, but it's not default pasta. Learn the fine distinctions.
Rule 4: If you are going vegetarian. Choose something pretty. Color is your friend. Embrace it. Dead animals enliven most any pasta, but vegetarian pastas require an artistic eye.
Rule 5: Please include something unexpected or slightly devious. In this case super-saturated, super-crunchy breadcrumbs. But I would accept anchovies as well, just don't tell the dullards in your life that you put them in.
That's it. The super top-secret rules to default pasta are now revealed. It may be just the thing I needed to get me cooking again. Because if the neighbors now hold the keys to perfect default pasta, then my game has just been upped. I am going to have to find a new way to put them to shame!
Besides, I gotta start cooking again. If I don't get pork in me real soon, I may indeed die... How'd you like to see my limp lifeless form in your default pasta?
Spaghetti with Ricotta & Radicchio serves 4 CLICK here for a printable recipe
- 2 T very good olive oil, plus more for drizzling
- 3 clv garlic, peeled and minced
- 1â„2 c italian parsley, leaves only, minced
- 1 c homemade or panko style breadcrumbs, plain
- 1â„4 t red pepper flakes
- 1 lb thin, dried spaghetti
- 10 oz whole milk ricotta
- 1 head radicchio, quartered, cored and cut into thin ribbons
- fresh ground black pepper
- parmesan cheese to taste
Heat about 1 tablespoon of the olive oil in a medium-sized skillet set over medium heat. Add the garlic and cook until fragrant but not yet browned, about 2 minutes. Add the breadcrumbs and cook, stirring frequently. They should become golden in about 4 minutes. Remove the skillet from the heat and add the parsley. Continue to stir until the skillet has cooled somewhat. Set aside.
Bring a large pot of water to boil over high heat. Add several tablespoons of salt. Add the pasta to the pot, stir a few times to avoid sticking and cook until al dente. Drain the pasta, reserving about 1 cup of pasta water for the sauce.
Put the spaghetti and pasta water back into the pot, adding the ricotta and the remaining olive oil. Stir well to coat all the noodles. Add the ribbons of radicchio and about 25% of the breadcrumbs. Taste and season with more salt if necessary and plenty of black pepper. Toss to combine and turn the spaghetti out onto a serving platter, topping it with the remaining breadcrumbs and a big drizzle of olive oil. Serve warm, passing the Parmesan at the table.
SERIOUS FUN FOOD
Greg Henry
SippitySup
Comments
Oh my I love the sound of
Oh my I love the sound of this. Everytime I have it, I become a bigger fan of radiccio and this recipe might send me over the top.
Yea!
Go radicchio... GREG
Would Surprise my Pasta Freak Friends
This dish comes to me as a surprise. I am not a good cook but it seems that cooking this vegetarian dish is easy and it looks delicious too.
I have printed the page and would definitely try to surprise my firnds who are pasta freaks but veggies.
Thanks Greg for the Recipe
You are welcome
Let me know what you think... GREG
pork
I was just thinking about pork too(was looking at my weber is what did that though). Love the bowl. Is it redware or is that just the color? I like looking at your serving pieces as much as the food. I answered back, if you have any questions let me know. Would enjoy doing a custom sippity sup piece
Greg, Greg, Greg this is
Greg, Greg, Greg this is cooking in my book! And I have to try this! I love all the ingredients, love radicchio! Excellent recipe and so pretty.
Sounds pretty good.
I love pasta dishes and this is something different than the norm.
I should not be looking at
I should not be looking at this on an empty stomach because that looks really good!
Thanks for the tips
Great tips Greg. Everyone needs default dishes and yours is a winner. Great photos too with that pretty pottery bowl. I also like the addition of the bread crumbs.
Maybe you'll feel like cooking more if it ever gets cold out there. I heard on the news that where you are is the only place that wasn't zapped with the recent cold snap. Florida sure was.
Sam
True
It has been in 80s, but that may change tomorrow or even later today. Cold Front on it's way from the Pacific. GREG
If this is 'not really cooking' . . .
. . . then I'm in trouble. Thank you for sharing your super-secret rules for default pasta. With luck, my neighbors (and family) are unaware of them and would be gratifyingly impressed by my 'skills'.
The year is still young - no doubt your cooking mojo will soon be asserting itself!
Thanks a lot...
For making my tummy growl as I sit at my desk at work reading this post!!
I would scarf a bowl of this
I would scarf a bowl of this in no time and for sure add anchovies. I know you don't think this is real cooking, but I think it counts.
I've been having 'sort of'
I've been having 'sort of' off nights myself. I've had my fill lately with A LOT of spaghetti, too. Holiday leftovers in need to be consumed. I do like the rules you write though. I've alwayss found pasta to always be my last resort meal when I'm not in the mood to spend too much time in the kitchen.
Default comment
I love that plate, the wavy lines make it perfect for spaghetti, fettuccine, etc.
You have put together some fun rules, I might play this game next week. Your "dead animals" comment made me laugh enough that it hurt (threw my back out yesterday shoveling snow of all things).
Did you actually make your own panko? How do you do that compared to regular bread crumbs?
Breadcrumbs
I don't like the Progresso style Italian breadcrumbs. Too fine a texture. Homemade are so easy either from fresh or stale bread. If fresh I roughly chop the bread, if stale I use a food processor and pulse the bread. You can bake them a few minutes, but in this preparation it is not necessary. The Panko courser style breadcrumbs are my default breadcrumbs and the ones I used here. GREG
No apologies
please for sharing your creativity on a so-called 'down night'. I LOVE these posts as they inspire me to allow them to happen at our house more often. Because of you, I have a frozen brick of artichoke hearts that will probably, finally, get used tonight. XO, Trevor Sis Boom.
Trevor
Roast those frozen artichokes with lots of garlic and some fresh thyme leaves and a pinch of red pepper flakes until they begin to brown. Then mash them up and add a bit of ricotta, some pasta water and your pasta. Top the whole mess with some garlicky breadcrumbs, a nice drizzle of olive oil, and Parmesan. That's default pasta with artichokes! GREG
Take a look!
I made it!
http://www.sisboomblog.com/2010/01/default-pasta-wartichokes-and-chicken...
cool!
I'll come right over! GREG
THANKS!
You just planned my dinner tonight! As luck would have it I have a tub of fresh ricotta asking for attention.
too bad
its a shame we live on opposite ends of this continent because I have an iron in the fire that needs your touch - oh well no sense in wishing for that that is not - nice "cooking" on the s'ghetties
Now
I am intrigued! Hit me back with details... we can always fantasize about what might have been, if only... I could use a harmless fantasy right about now. GREG
Dead Animal Pasta...indeed!
You are too funny! However, I must say that I pass your default spaghetti test with honors! I prefer my pasta with vegetables and love topping it with crunchy bread crumbs. I use a blend of panko crumbs, ground almonds and parmesan.
almonds
in the breadcrumbs is a terrific idea. How very Sicilian. GREG
**LOVE** the rules for
**LOVE** the rules for default pasta night! My boyfriend and I recently acquired a pasta maker, so hopefully we'll be making more pasta, and your ricotta-radicchio spaghetti is a wonderful outside-the-box inspiration for two people who either top pasta with pesto, tomato sauce or just plain olive oil.
Pasta
is the perfect vehicle for creativity! GREG
update
Well, we tried to be creative, but ultimately your ricotta & radicchio pasta looked too good not to try! (Alliteration is such a fine marketing device...)
I hope you get a chance to check our my post on your delicious pasta recipe!
http://myboyfriendcooksforme.blogspot.com/2010/01/default-pasta.html
Thanks again for the wonderful idea!
Yea! You!
You are the best... the best... the best... GREG
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