After my last ranty post I thought it was time to lighten the mood again so I thought I’d share my most recent recipe with you 🙂 It came about at one of those times when there’s not a great deal in the fridge but you *really* don’t want to go food shopping – the time when all the best recipes are created! It’s made up of things I usually have in, nothing fancy at all, and the best thing is that it’s super quick, but tastes like it took you an age 😀
So to start with you will need (serves 2 hungry ladies!):
- Olive oil
- Small knob of butter
- 75ml / 2.5 fluid ounces Cream (I’ve used double because that’s what I had in, but single works nicely too)
- Half an onion
- A few mushrooms (depending on how much you like them!)
- 100g / 3.5oz Pasta (penne or similar)
- 100ml / 4fl oz White wine
- 1/4 tsp Worcestershire sauce
- 1/2 tsp White wine vinegar
- 1 tsp sugar (less if using refined sugar)
- 1/2 a chicken stock cube
- Pepper, to season
- Meat – I’ve used chicken and bacon (a small breast, and 3 rindless unsmoked rashers), but I imagine pork might work nicely too.
Begin by slicing the veg – I’ve thinly sliced the onion, cut the mushroom finely (because I don’t like the texture much!), and diced the bacon and the chicken.
Now, gently fry the onion in a bit of butter and olive oil (the olive oil stops the butter from burning, and makes you feel *slightly* more healthy!). Stir occassionally, but use this time to prep the sauce.
Pour the wine into a measuring jug – try to resist drinking it! Add the white wine vinegar and Worcestershire sauce. Then put in the stock cube and the sugar and a bit of pepper to season. Top this up with boiling water to 200ml, or 7 fl oz, then stir until the stock has dissolved. Put this to one side.
The onions should be soft and slightly golden now, so take them out of the fry pan, and put them in an oven proof bowl in the oven on a low heat to keep warm. Now fry the mushrooms, adding more butter and olive oil if needed.
**At this point it would be wise to boil the water for the pasta**
Once the mushrooms are done, put those in with the onions in the oven. Then repeat for the bacon and then the chicken (or meat of your choice).
Your water should be boiling by now, so don’t forget to put the pasta in to cook! Check the packet as to cooking times – the penne I have used takes 11 minutes.
Add those to the oven dish, then take your wine/stock mix and use this to deglaze the frying pan.
Bring this to the boil until it is slightly reduced and the alcohol has been cooked off. Turn down the heat, and then add the contents of your oven dish – the onions, mushrooms, and meat.
Stir in the cream, making sure the heat is lower so as to not curdle it. NB: This does make quite a lot of sauce (I REALLY like sauce!) so you could reduce the stock mixture further or add less cream if you like less sauce. This needs to warm up again, so use this time to check your pasta. If it’s ready – drain it, then pop it straight in with the sauce, and give it a good stir so that the sauce coats the pasta. Give it a little taste, if it’s a bit stodgy – don’t panic! Add a squeeze of lemon juice, this will fix it. If it’s not stodgy – great!
And there it is – my Quick Creamy Wine pasta 🙂 Serve it up in bowls with a nice hunk of garlic bread on the side (if you’ve been shopping!), or solo if you haven’t or if you’re watching the waist line 😉 Oh and don’t forget a glass of that wine for yourself – can’t have it going to waste!