Yesterday, I introduced Pinta to the leftover amatriciana sauce from the evening before. I was getting her
dinner together, and she was sitting on a chair in the kitchen. She was clamoring for pasta putanesca, and I wasn't in
the mood to make it (I was busy stirring a pot of shrimp-fennel
risotto). I told her that I had a sauce with bacon in it. She loves
bacon, so she was instantly interested. Because she doesn't like the look and
feel of chopped onions, I pureed the sauce with an immersion
blender. It was quite thick, so I added a bit of red wine to thin it
out. Pinta loved it, but after she tasted the bit on the end of my
finger she had a question for me, "Is that spicy, daddy?" Well, yes it
was. I forgot to take out the chili pepper before blending it.
If I were to make this again for myself, I would leave the pepper in. If I were to make it for the kids, I'd take it out. And if I were to make it again for Santa Maria, I would drain the bacon fat before proceeding with the rest of the recipe. How would you make it? I'm curious to hear.
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