Sauce of the MomentThis is literally one you use with whatever you have - and/or the vegetable that looks good/in season at the moment. Change it up with the season - you can add pine nuts, leave out the tomatoes, leave out the white wine and use a different acidic ingredient. Use this as an outline and make it your own.
Sugo al Momento
Sugo al Momento
For this recipe, we will use peas as our ‘veg of the moment’ since it’s Spring.
2 handfuls of fresh peas, shelled
small handful of cherry tomatoes
2 tablespoons of white wine
4 tablespoons of chicken stock or pasta water
handful of parmesan cheese
clove of garlic, kept whole
salt & pepper
In a pan, over low heat, warm about 4 glugs of olive oil and gently brown the garlic on all sides. In the bowling salted water you have going for your pasta, blanch your peas until they are half cooked. Remove from water and add to the pan with garlic & olive oil.
Raise the heat to med-high, add in your handful of cherry tomatoes. Give a stir, season with salt & pepper. Once your tomatoes start to cook down and slough the skin, add in 2 tablespoons of white wine. Allow the wine to cook out for 1-2 minutes, add in the chicken stock and allow to cook down. Shut off the heat. Give the sauce a taste and adjust your salt & pepper. Its now ready for your pasta.
Once the pasta is near cooked, return the pan to med heat. Drain the pasta directly from the bowling water into the pan with the sauce. With a spoonful of pasta water, incorporate the pasta into the sauce. Remove from the heat, make sure there is a little bit of moisture in the pan, adjust with pasta water. Now add a handful of parmesan cheese and incorporate into the pasta. Serve.
Change it up with the season - you can add pine nuts, leave out the tomatoes, leave out the white wine and use a different acidic ingredient. Use this as an outline and make it your own.