If you haven't watched a lot of Molto Mario or read Italian cookbooks, you might not be familiar with the miracle of pasta water. The miracle occurs when a spoonful of pasta water is thrown in with the sauce; the starch from the pasta acts as a quick thickener. Once you try it a few times, I predict you will never again make a sauce without sprinkling a little pasta water over it to finish. This recipe is a very simple version of that, where the pasta water acts as the binder for a very simple sauce, which can be augmented in many ways; my favorite is red pepper flakes and a little Tabasco.
Semi-Instant Penne and Cheese - serves one, home alone at lunchtime, preferably when it's cold outside.
2 ounces penne, cooked according to package directions
2 tbsp butter
1 tsp red pepper flakes, according to taste
2 ounces freshly grated Parmesan, plus extra for garnish
salt & pepper
Tabasco according to taste
Typically I advocate boiling pasta in heavily salted water; however, since you are going to be reducing this water, us restraint. Reserve 1/2 cup pasta water before draining, then drain and set aside, returning the pan to high heat. Melt the butter - you can let it brown a little, if you like, then add the water and the red pepper flakes. Reduce by half (about 2 minutes) and then add the cheese, stirring to melt; add the pasta and stir vigorously to coat. Taste for salt. Season accordingly with salt and pepper, add a little Tabasco if desired, and garnish with a little more Parmesan. Mmmm. Soothing.
