The Day of His Noodly Appendage
The holiest of holidays for Pastafarrians, is of course the birthday of His Most Holy Prophet, Marco Polo (b. Sept 15, 1254), who brought the word of his Noodly Appendage back from the East. As Talk Like A Pirate Day falls on September 19th, this five-day period constitutes Holy Pasta Week, during which spaghetti is consumed liberally. With a nice Chianti, of course.
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To celebrate this noodley week, I offer my private recipe of “Pasta Budapest.”
Cooking stuff:
-Extra Virgin Olive Oil
-One red bell pepper
-One onion
-One 28 oz.tin of dices or slice tomatoes
-Two tablespoons of Paprika (Hungarian in origin is preferrable)
-Half cup (more or less) of sourcream
-One pound of pasta (Ziti or any pasta, someday I’ll try home made Spaetzle)
-One or two glasses of wine (cook’s choice of red or white)
Preparation:
-Set large pot of water to boil (bigger the pot the better)
-Slice or dice onion and over low heat sweat them until translucent
-Add a bit of wine and inhale the vapors (no waste here)
-Add the peppers – julianed, of course
-Boil pasta in heavily salted water with a dash of olive oil (no salt after)
-Add tin of tomatoes and liquid to sauce.
-Stir both dishes attentively
-When pasta is al dente, (don’t over cook) drain
-Add sour cream to sauce by mixing a bit of the cooked sauce to the sour cream to avoid curdling before dumping in pan
-Drink a bit more wine – if you haven’t already
-Mix slightly undercooked (al dente) pasta to sauce and heat on high for a second cooking (this is where each noodle gains the flavor of the sauce)
-Add cheese if necessary – open other bottle of wine
Magyars want Paprika on everything, but it zings the sour cream [smetana to Slavs].