Anne Can Cook

This is another quick update that involves pretty much no technical expertise at all. I have been feeling very lazy (and somewhat down) lately, and my kitchen reflects that. Hopefully I'll perk up now that it seems like spring is probably maybe here to stay.

I think I've mentioned before that I am not too crazy about red sauce. Tomatoes and I just aren't buds. The only red sauce I've ever loved is my friend Carolyne's family recipe red sauce, which has a pretty high acidity to it and pretty much no sweetness. It is delicious and Carolyne refuses to share the recipe with me. I still love her, but I wish she would jar that business and send me some (hint, hint Carolyne).

Regardless of my dislike of red sauce, I consumed a lot of pasta growing up. I love pasta. It is my favorite food, right after mashed potatoes. My mom is incredibly good to me, and, instead of making me eat the dreaded red sauce, always served my spaghetti with some herbs, garlic, and melted mozzarella cheese.

Pasta of any kind is my go-to meal when I don't feel like cooking. Now that I'm a grown up, I try not to eat it too often. Maybe more like once a month instead of once or twice a week. Once I moved out on my own, I experimented a little with pasta preparation. I'd eat it with Alfredo sauce, with wine sauce, and with pesto (which I love). However, my favorite preparation is the one suggested on the back of the Penzeys pasta sprinkle package.

Penzeys pasta sprinkle is essentially a pre-blended version of my mom's herbs and garlic. I think the blend is basil, oregano, and powdered garlic. It's awesome. Penzeys suggests you serve your pasta like this:

2 Tbsp butter or bacon grease (or olive oil, as I sometimes use)
a few tsps of Pasta Sprinkle (I always eyeball it)
A splash of red wine or balsamic vinegar

I always top it with some cheese, too. I love cheese.

I use this preparation for all sorts of pasta-fettuccine, spaghetti, tortellini, etc. It has never failed me. It's my red sauce hating kid's pasta, all grown up.