I’m sick of cooking. Yeah, I didn’t think it would ever happen, either, but the recently wrapped-up holiday season kinda tested my limits. Mostly because I’m tired of doing dishes, but at least part of it is a lack of inspiration. As much as I wanted to go out last night, I didn’t feel like spending the money, so I looked inward…to my pantry. It had to be something made from staples that wasn’t boring. The technique came from one recipe and the flavor profile from another and it yielded delicious results: subtly sweet and smoky, with a salty punch from cheese and some half & half to ease the acidic edges. And it came together in the amount of time it took to boil the pasta.
Maybe my mojo’s not entirely gone.
1 T olive oil
1 T butter
2 shallots, diced
3 cloves garlic, chopped
2 T tomato paste
1/4 c white wine
1/2 t basil
1/2 t oregano
large pinch red pepper flakes (optional)
1 jar (3-4 peppers) roasted red peppers, drained, lightly rinsed and roughly chopped
2/3 c half & half
1/4 c Parmesan cheese, grated
salt to taste*
In a small saucepan, heat oil and butter to medium-low. Sauté shallots and garlic until just tender, then stir in tomato paste and cook for a couple of minutes. Add wine, basil, oregano and red pepper flakes, stir to combine and allow wine to reduce to 1/3 (the boozy smell the should be gone). Reduce heat to low, add the red peppers and half & half and stir until everything is combined. Allow to heat to a bare simmer, then blend with a stick blender until very smooth. Stir in the cheese and bring sauce to a simmer for 3-5 minutes, stirring constantly, but do not allow it to get to a full boil. Taste and adjust seasoning as desired. Toss with pasta and serve with more cheese for sprinkling.
*The peppers I used had a little salt in them, as part of the preservation process. Combined with the cheese, that was salty enough for us. Plus, be careful not to blot out the peppers’ sweetness – I think that’s where the interest comes from.