This weekend my flatmates abandoned me, but this girl kept herself happy with the leftovers in the fridge. I sit here gobbling down Fusilli with Sausage, Broccoli and Fennel, but this weekend there were peppers and cream... Never be afraid to pamper!
Fusilli with red pepper cream sauce and jamón Serrano (or prosciutto)
Serves 1
Cooking/prep time: 25 minutes
Extra virgin olive oil
1/4 large onion, finely chopped
5-6 pimientos del piquillo (or any small, red, roasted pepper in oil), chopped
3 slices of jamón Serrano or prosciutto, chopped or torn into bite-sized pieces
1/2 pint single cream (though I would only use about 5 tbs, depending on how much sauce you like)
Salt & pepper to taste
Parmesan to garnish
100g fusilli
How it's done:
In a non-stick pan, gently fry the onion until translucent. Put the pasta water to boil. Add the jamón/prosciutto to the onions and fry for just a minute. Then add the peppers and stir just to warm and blend flavors (2 min). Add cream and stir to warm and blend, but don't let it boil. Sprinkle a pinch of salt and black pepper. Add pasta to water. After a couple of minutes, blend the pepper-cream mixture in a blender until smooth. When the pasta is al dente, drain and coat with olive oil and the blended sauce. On your plate, cover in a light coat of grated parmesan and a bit more black pepper.
Tip: As a side dish I had steamed purple sprouting broccoli. Counter that cream with veg!
I also made some sort of rustic egg bread with dried cranberries and poppy seeds. Yum.
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