Every Sunday we have a man supper. That is because we have our usual #Halestorm men and my dad, BRB, for dinner. I try to make a manly meal every week to please the 5 judges on this panel. I do find myself deviating from time to time because I have fresh ingredients I want to use or I frankly am not craving chicken wings, tacos, or ramen (all requests for Sunday Supper).
This week I made a pasta recipe loosely adapted from the NYT Food version below. I love ricotta cheese and really wanted to make a batch so I used a recipe that called for it. I also had bushels of brussels sprouts. I made a leafed brussel sprouts salad with a lemony vinaigrette to go along side the meal. I thought it would be fresh and wonderful and it was. I do need to report that exactly one man of the five plated up salad for himself.
I am sure a team with a 1 and 4 average would be the worst in the league. Hmmmmm... I am not sure that after a promotion like that anyone would want the recipe for their family, however I highly suggest making a batch and keeping it dressed and in the fridge in jars. It says fresh for a couple of days and maybe you would want to have it for lunch instead of a handful of goldfish (busy moms that one is for you *wink*) Here is a link to an easy version any way: Leafed Brussel Sprout Salad. As for the rest of the meal, I should think that it was a success!
Pasta with Fresh Tomato Sauce and Ricotta
1 pound dried pasta, such as farfalle or penne
Salt and pepper
2 tablespoons butter, softened Crushed red pepper (optional)
2 1⁄2 cups Quick Fresh Tomato Sauce, warm
6 ounces ultra-fresh ricotta, at room temperature*
Basil leaves, for garnish
- Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
- Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
- Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
- Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
New York Times Cooking
* Ricotta Cheese
I discovered a really dirty secret this past year. Store-bought ricotta is a fraud put forward by the food industry. It is almost like Kraft Singles being called "cheese". Homemade ricotta is infinitely superior to that grayish grainy curd of the store variety. It also takes a few minutes or less to make and then you can serve it warm, room temp, or chilled and it is all delicious. My favorite version uses lemon juice instead of vinegar but you could do either depending on preference. See the full recipe here.