Short work weeks are great – even though they sometimes feel the longest. Do you ever feel that way? But there is one thing for certain – I love home cook meals, and actually and no matter how tired, I am – I look forward to rolling up my sleeves, or getting into my comfy clothes, and putting my hair up and opening up the refrigerator door to see what wonderful meal I can prep.
Last night – around midnight I woke up craving pasta – which is something I try to limit making – carbs and all. And yes there are noodle variations, but I like to keep it real with the carb. 😉
Anyway, I searched for a different option than the normal spaghetti with meat sauce and this wonderful recipe popped up, and guess what, it’s happening tonight! I think I’ll add chicken pieces and even some whole peanuts – weird you might think, but I have a palette for these things.
INGREDIENTS
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- 6 tablespoons extra virgin olive oil
- 3/4 cup Panko breadcrumbs
- 2 tablespoons fresh oregano leaves
- 1/2 cup grated Manchego or Parmesan cheese, plus more for serving
- 1 pound bucatini pasta
- 1 (16 ounce) jar roasted red peppers drained
- 1 red bell pepper, thinly sliced
- 2 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 1/2 teaspoon fennel seed
- 1 pinch crushed red pepper flakes
- 1/2 cup tomato paste
- 1/2 cup vodka
- 3 tablespoons apple cider vinegar
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- 3/4 cup canned coconut milk , whole milk, or heavy cream
- 3 tablespoons salted butter
- 1/2 cup fresh basil or parsley, roughly chopped {more}
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On another note – there is the strangest cheesiest indie film I watched on Netflix last night, which I want to recommend, and suggest you stick it out past the first twenty minutes – it will surprise you in the most perfect sort of ways – great dance moves
rawsilkandsaffron.com 