Its a wonder he and I are still married. How many times I've had to drag him to get Italian food and how many times he's dragged me away from restaurants with Italian food.
But then one night, I had a ton of various ingredients and this is what happened. A magical sauce that went over a bed of fettacini. Its very similar to a carbonara sauce. I'm sure I really didn't discover this little wonder, but I was quite proud of myself after I just whipped it up like I owned the rights.
Red ended up getting some bread and soaking up the rest of the sauce. Something about it being a federal offense to waste the sauce. I don't really know. I couldn't make out what he was saying with his mouth full.
Anyway, I can eat and make Italian food anytime now....as long as its this sauce.
So here's what you do:
Get a big skillet. Really big. And these ingredients
4 cloves of fresh garlic, minced
1 jar of roasted red bell peppers
2 tblsps of fresh or dried parsley
half of a large white onion, minced
1 1/2 cups of chicken stock
1/8 cup of flour
1 cup of heavy whipping cream
1/2 cup of half and half
4 tblsps of butter
About 8 or 9 baby portabella mushrooms (or about a half cup roughly chopped portabella)
5 strips of thick sliced cooked bacon, chopped or you can use some browed pancetta or proscuitto here
In your really large skillet, over medium heat; saute your garlic and onion for about 3 minutes. Add in your mushrooms and parsley. Cook for additional 5 minutes. Add the peppers. Let cook another couple of minutes. Add chicken stock and flour and whisk until the flour is well incorpororated into the stock. Add bacon/pancetta/proscuitto, whipping cream and half and half. Cover and let simmer until thickened.
Your sauce should just stick to the sides of the skillet.
At this point you can pour it over whatever pasta you have laying around. Recently when I made this, I used Penne pasta. I also added a couple grilled chicken breasts over the top.
Enjoy :)
FOB Frahlich
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