Rigatoni, Quick & Dirty
Home after an aggravating, post-Christmas day, one that
resembled nothing of the blissful days of books and naps I’ve been envisioning
since the end of the semester. It doesn’t
matter what it was: Long lines at the
grocery store, a sick aging parent and a too long wait at the doctor, a 3 hour job
that took all day, the recent cold snap that has the temperature hovering at 15
degrees—it was just one of those days.
What’s a girl to do?
Uncork the leftover David Bruce Christmas Pinot Noir and start a pound
of hot and spicy Italian sausage frying in a dutch oven with garlic, bay leaf, and
red onion drizzled with olive oil and sprinkled with kosher salt and cracked
pepper before the groceries are even unloaded from the truck outside. Alternating between store bags and my cutting
board, I have the sauce simmering by the time I’ve put everything away. It’s quick and easy and a little dirty, and
tastes kicky not to mention a little naughty (since I avoid gluten most days). Just what I needed on a cold night, after a
forgettable day, when I’ve got the post-holiday blues: food that warms the body and soothes every savage thought I've had in the last six hours.
I know my New York Italian friends (all from the south of
the boot) will tell you meat sauce must cook and cook. Don’t be fooled. I made my sauce in less than 30 minutes and
it was full of robust meaty flavors. I’d
put it head to head with ragu cooked for hours any day.
Once the sausage is cooked, I add two large cans of Italian plum
tomatoes and crush the plump bodies of fruit between my fingers—always
satisfying. Then in goes a cup of red
wine, about a ¼ cup balsamic vinegar, a can of tomato paste, maybe a ¼ tsp of
flaked red pepper, a ¼ cup fresh chopped basil and a ½ cup fresh chopped
parsley. I boil water for rigatoni while
the flavors of the sauce mix over medium heat.
The pasta is spicy and makes the so-cold-I-can-see-it air
outside somehow a bit more bearable. For
an added treat, I make my mom’s trashy garlic bread: Garlic bread slathered with Parmesan mixed
with mayo and broiled under the broiler.
A little more wine, some chocolate, and it’s a perfect night
after all.
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