I once read a Nigella Lawson cookbook (and I do actually *read* cookbooks, cover to cover, as if they were for-real books with plotlines and such; it’s my favorite thing to spend Christmas Day doing) in which she described a pasta dish – I think it was carbonara, but I’m not sure – as the kind of dish you carry to your bed and eat straight from the pot, preferably with someone you think is sexy.
I don’t know about you, but anything that gets described that way is a thing that I want to eat. Like yesterday. This pasta dish, which I first wrote about back in 2010 (although the recipe has evolved over time into what you see below) is my personal eat-straight-from-the-pot dish: it’s rich and creamy and cheesy and a touch sweet, and is – yes – the perfect thing to eat while laying in bed next to someone you think is sexy.
Or alone, in your pajamas, while watching Love, Actually. And I think we all know that’s going to happen at some point during the next week or so, god willing, so here you go:
Instead of popcorn, eat this.
FETTUCCINE WITH SWEET TOMATO SAUCE, RICOTTA & ASPARAGUS
What You Need:
- 1 package fettuccine (fresh or dried, although you’ll need at least two packages of the fresh stuff, in my experience)
- 1 bunch skinny asparagus
- 1 small yellow onion, finely diced
- 4 garlic cloves, minced
- 1/2 cup white wine
- 1 large (24 oz) can diced tomatoes
- 1 tbsp balsamic vinegar
- 1/2 tsp sugar
- 3/4 cup whole-milk ricotta
What You Do:
- Preheat the oven to 400F. Place the asparagus on a cookie sheet, drizzle with olive oil and salt, and roast for 4-5 minutes, or until fork-tender. Cut asparagus into 1″ pieces and set aside.
- Meanwhile, heat some olive oil in a large pan and add the onions. Cook, stirring constantly, until just translucent, add the garlic, and cook for another thirty seconds.
- Add the white wine and let reduce until the smell of alcohol is gone. Add the tomatoes, balsamic and sugar, turn down the heat, and let simmer about 15 minutes.
- While the sauce is simmering, bring a large pot of water to a boil and cook pasta according to package directions. Drain (I like to only *mostly* drain my pasta so there’s still a little water left in the pot) and return to the pot.
- Add the sauce, asparagus and ricotta to the pot, add salt to taste, and toss until well combined and creamy.