Sometimes in life we see something and it hovers in our mind. What we see could be anything from a sweet Esprit sweatshirt to buy, a mountain to climb, or even a recipe to prepare. These things won’t go away until we attempt them even if we won’t make it to the top, the sweatshirt bunches up on our waist, and the recipe won’t be edible. My story is sadly about the latter situation.
For some reason the recipes that always used to catch my eye were extremely labor intensive and usually involved ingredients I had never tried or cooked with. On this particular occasion I wanted to make a risotto for Sarah. However , this was not just any risotto. This dish was a chocolate and anchovy risotto that I had seen a recipe for and it seemed so strange and rare and special that I couldn’t shake it. What do you mean, “That sounds gross?” Bitter chocolate and fishy fish? Oh wait. It sounds awful but back then I was blinded by this new challenge. So we procured all of the necessary ingredients from the type of chocolate to the anchovies and the specific white wine and type of rice. I carefully prepped each item and began the laborious cooking process. Sweating aromatics, toasting the rice, tempering chocolate, and on and on. Eventually we sat down to this very special dinner. Now at this point of the story I’d like to point out that this was all I made. There was no back up plan or even a side dish to fill up on. Bread? Nope. I put all my chocolate anchovy risotto eggs in one basket, and that basket was the worst meal I have ever made.
How awful? Inedible! The chocolate was bitter. Yes. The anchovy was quite anchovie-ish. The risotto was time consuming and tennis elbow inducing. The combination of flavors was historically ungodly. It was like an old fish ate bad chocolate and crawled into your mouth with some off cream. Yes, that good! So much time and money spent on this unsuccessful project but ultimately it did the trick. I have never wanted to make this dish again. The ghost was gone. (Now if I could just afford that Esprit sweatshirt…)
The favorite sauce in our home is Habanero Carrot Curry. The last idea that had haunted me was when I saw a pasta with white sauce. We don’t often eat that and never make it, but the idea of combining those two sauces seemed like a match made in heaven. Well, guess what? It was. Will we be making this again? Oh yes. This recipe is so very easy and so customizable that we are pretty sure you’ll love it too. So please enjoy today’s recipe:
Habanero Carrot Curry Cream Pasta.
1 10 oz bag of pasta (we used shells)
1 tsp. Olive Oil
1 Bundle of Asparagus
1/2 (8-10) Cup Thinly Sliced Mushrooms
1 tsp Sandwich Rub (or 1 tsp Italian Seasoning)
2 Tbs. Butter
2 Tbs. Flour
1 Cup Whipping Cream
1 Cup Whole Milk
3 Tbs. Habanero Carrot Curry Sauce
Salt and Pepper to taste
Optional: Top with Parmesan Cheese
1. Heat a medium pan of water for pasta, high heat.
2. Heat olive oil in a large skillet oven medium high heat and add prepped veggies, add in rub and saute until slightly al dente.
3. Remove veggies from heat and put to the side.
4. Add pasta to the boiling water.
5. Melt butter in the skillet over medium and slowly whisk in flour, seasoning with salt and pepper.
6. Add in cream, milk, and Habanero Carrot Curry Sauce, while continuing to whisk.
7. Let sauce thicken for a minute or two, while draining pasta.
8. Toss vegetables and pasta back into the large skillet, heat until warm.
The first time we made this dish it was just pasta and sauce. It was lovely and simple. However the second time we added the vegetables and it was fantastic. Feel free to add whatever seasonal vegetables you prefer and utilize which ever pasta shape you enjoy.