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Rosemary, baby.

April 9, 2009

In the past few weeks, two women whose blogs I love to read have mentioned or requested recipes that suit families (picky eaters, etc.) or might just add some variety to their repertoire.  While I admit that my husband Bill is truly the chef in our family (I’m the baker, duh), there is a pasta recipe that I make and could eat almost every day, due on both counts to its simplicity.  I found it (and a few other gems) in a cookbook called Inter Courses.  (If it is not clear by the title, the cookbook focuses on recipes with aphrodisiacs as main ingredients.  But!  Don’t let that stop you from trying this or any of the recipes contained within.  Some are really sensational.  The kids don’t need to know where they came from.  Or why the ‘rents want some “alone time” after dinner.)

pasta with rosemary cream sauce
serves 2-3

1/2 pound penne pasta
1/8 cup fresh rosemary, minced
2 tablespoons olive oil
3/4 cup tomato puree
salt and papper to taste
1/4 cup heavy cream
1/4 cup Parmesan cheese, shredded

Put a large pot of water on to boil, covered (it will boil faster, okay?)  Then rinse, paper-towel dry and chop some fresh rosemary:

chopped-rosemary

Heat olive oil over medium-low heat.  Add rosemary and saute for about 3-4 minutes.  The whole kitchen will be infused with the delicious scent of rosemary. 

At this point, your water should be boiling.  Add your choice of pasta with a generous addition of salt (otherwise your pasta will taste like cardboard.  Fancy Italian cardboard.)  We used Trader Joe’s whole wheat rotini, but regular penne is probably my favorite:

about 6 ounces, or 3 servings

about 6 ounces, or 3 servings

Back to the sauce.  Add the tomato puree to the rosemary, but be careful!  It can spatter in the hot oil.  (I have a nifty splatter guard; I highly recommend one.)  Stir together and add salt and pepper.  Then let it simmer (just barely bubble) for 15 minutes, stirring occasionally.  Add the cream and Parmesan, stirring until heated and well combined.

Last night we added asparagus, cut into bite-size pieces and blanched (cooked in boiling water for a short time, in this case 2 minutes):

once done cooking, drain and bathe in cold water to prevent overcooking

once done cooking, drain and bathe in cold water to prevent overcooking

On other occasions we have added grilled chicked as well.  Here’s our dinner, with a little shredded Parm on top for fun:

Bill couldn't even tell the pasta was whole wheat...

Bill couldn't even tell the pasta was whole wheat...

This recipe is super flexible, allowing for the successful addition of whatever cooked veggie you might like, as well as chicken, as I mentioned.  Another bonus, it is very easy to multiply the recipe, then freeze leftovers for another night.  Most tomato puree comes in 28 ounce cans.  If you quadruple this recipe you’ll use most of what’s in that can.  Then save in approximately one-cup servings, and you’ll have three in the freezer and one to enjoy on the spot!

(Ed. note: when defrosting sauce for use later, simply put the whole container or sealed plastic bag in hot water and it will thaw in about 10 minutes.  Then reheat the rest of the way on the stove.)

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One Comment leave one →
  1. sheilaandsharons permalink
    April 9, 2009 10:28 pm

    Hi Casey,

    Thanks for the comments and encouragement. Sharon and I will definitely give etsy a chance. As for the pricing thing, I’ve decided to not drive myself crazy about it. I will charge what I feel is fair. Enough about me. Love the pictures on your blog! Everything looks so appetizing! Will definitely be checking your blog out more often.

    Thanks again,

    Sheila
    Sheila+Sharon’s Cookies

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