I love big projects, especially cooking projects- big messy ones where you have long cleaning sessions afterward.
I, however, like most, don’t have endless hours each evening to spend concocting unknown dishes (nor do I always have the time to trek through Paris hunting down the various ingredients typically required of such ventures). That’s why I have a secret store of “emergency recipes.” My definition of an “emergency recipe” is one that can be made easily, with easy-to-find ingredients, that is healthy, potentially 100% organic and, of course, tastes so nice you’d be looking forward to eating it again the next day (when you’ll be even busier and reheating is a wonderful solution to the day’s efforts). This week’s “emergency recipe” only took half an hour and gave me the chance to dig into that package of quinoa/garlic/parsley spaghetti (organic, of course) I picked up at the health food store last week. I also got to use up the crème légère impatiently waiting in the fridge, as well as part of the beautiful bouquet of parsley I couldn’t resist at the Tuesday market.
While the sauce was all my doing, I have to thank my Tout Robuchon (The Complete Robuchon) for inspiring the salad that accompanied our pasta dish. While we didn’t have any arugula for Robuchon’s Salade de roquette au parmesan, we did have a fresh endive that worked extremely well with his lemon/olive oil dressing and slices of parmesan. Not too bad for a busy week night!
The sauce recipe below make enough for four:
1/2 onion (diced)
1 clove garlic (minced)
1/2 pound mushrooms (sliced)
1 cup crushed tomatoes
1/3 cup light cream
Red Pepper Flakes
1. Sauté onion and garlic in olive oil over medium heat until slightly transparent.
2. A mushrooms and cover, stirring occasionally, until they are tender and juice has begun accumulating in the sauce pan.
3. Add tomatoes, cover and bring to a slight boil.
4. Add salt and let simmer.
5. Just before serving, add the cream, pepper and some red pepper flakes. Allow to warm and season as needed.
Pour over pasta, decorate with fresh parsley and serve with a salad.