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Pasta Disaster
Posted By Kerri
As is the norm on a Wednesday, Stephen was out and I was left alone wondering what to eat for dinner. The two rashers of bacon I found during Monday’s freezer audit were crying out to be used and since I’ve been wanting to perfect the Pasta Amatriciana I cooked a couple of weeks ago, tonight seemed the perfect opportunity. At least it would have been if the bacon was actually bacon and not in fact two very small pork chops.
Figuring the two weren’t that different I soldiered on and set about cooking the dish anyway. Last time the dish was too sweet and I remembered that I’d used cherry tomatoes so this time I used tinned. I’d forgotten to buy basil and so used dried oregano (as per Lizzie’s comment) and left the sauce to simmer for 20 minutes while I went and had a bath. When it came to tasting it, it was horrible. The tinned tomatoes seemed to have given the sauce a thick, gloopy consistency. The “bacon” was dry and chewy and the whole thing went in the bin.
In order to satisfy my pasta craving, I quickly made a version of Stephen’s spaghetti which I served with those funny little trofie shapes. It wasn’t as good as his but I suppose that’s why it’s not called Kerri’s spaghetti.
Jul 23rd, 2008
Oh dear. You could have seived out the bacon-pork chops, pulsed them in the processor quickly to ‘mince’ them, then added water to the sauce to lighten it, added some fresh tomatoes too or tomato juice or passata (always a good store cupboard item), a bit of ketchup, vinegar, garlic, olive oil, maybe sugar….. there’s no problems only solutions.
You’re right James, I could have tried to rescue it and normally I probably would have but I think I knew this was all wrong from the start so just gave up. I’m not giving up entirely though, the perfect pasta amatriciana will be mine!
Oh dear – what a shame! I’m always meaning to label things in the freezer but never actually do so. Often it is hard to tell what’s what. I’m impressed with your freezer audit and must do the same – who knows what is lurking in there!
You’re right Antonia, it’s impossible to tell spaghetti bolognaise from chilli-con-carne…I must buy one of those pens to label the bags.