Wednesday, February 25, 2015
Something From Nothing #31: One Pot Spaghetti Parma Rosa
We've been getting a lot of cold and snowy weather here lately. We haven't been getting as much as the east coast, but we have still gotten quite a bit and there is more to come. After getting some beautiful, sunny weather with highs in the 60's for a few weeks, being brought back to reality is kind of a bummer, but I'll survive.
Last weekend we got dumped on with close to 10" of snow. Since I had Sunday off, I really didn't feel like digging the car out and heading to the store, so I poked around the pantry and came up with this month's Something From Nothing post.
Seems like everyone is into one pot dishes so I thought I'd give one a try for myself. I threw everything in to a 12" skillet and crossed my fingers. Fortunately for the hungry residents of our little igloo, my idea turned into a really delicious pasta dish with a creamy, tomatoey, cheesy sauce that they all loved.
The basic recipe itself is delicious in its own right, but if you are able to come up with any little extras from your kitchen, it can really be dressed up. Our fridge held some assorted olives from the supermarket olive bar which was a delicious addition to our pasta, but if you are lucky enough to have some leftover chicken, shrimp, prosciutto, bacon or artichokes, you are in for a real treat. Really, any flavors that you like will go great in this pasta.
Spaghetti Parma Rosa
I know that this sounds like an extended ingredient list for a Something From Nothing recipe, but I think most of us have a lot of them in our kitchen right now. You can use whole milk instead of the cream, but be aware that your sauce will be a bit thinner than mine in the photo, but still delish.
1 - 6 ounce can tomato paste
5 cups hot water
1 teaspoon sugar
1 teaspoon kosher salt (1/2 teaspoon table salt)
12 ounces thin spaghetti, broken in half
1 clove of garlic, thinly shaved or crushed
Pepper to taste
1 teaspoon Italian seasoning
1 cup whipping cream
1/2 cup grated Parmesan cheese
Combine tomato paste, water, sugar and salt in a large (12") frying pan. Add spaghetti, garlic, pepper and Italian seasoning. Place pan over medium high heat and bring to a low boil. Reduce heat if necessary to maintain the low boil. Cook, stirring frequently for 10 - 15 minutes or until pasta is cooked to your liking.
Remove the pan from the heat and add the whipping cream and Parmesan cheese; stir well. Serve immediately with additional cheese, red pepper flakes, fresh basil or any mix ins or toppings you like.
Serves 4 - 6