Playing with your heads again, gentle readers. It really is already Thursday.
So he says, Here’s my recipe for vodka-infused pasta sauce.
So I says, I don’t do vodka. Got one with root beer?
So he says, You come up with one and then we’ll both know.
So I says, You’re on.
This one’s for you, Chicago John!
I decided against including garlic in this recipe. I wanted to caramelize the onions in the sorta-fennel-flavoured sugar-water, aka root beer, and didn’t want the garlic confusing the issue.
The rest of the job was even easier. Empty the tomatoes and paste into the pan, stir in seasonings in their usual amounts, chop the peppers and toss ‘em in, and turn the heat way down to cook gently till you’re satisfied with the look of it. Mine simmered for two hours till E.g. arrived home.
E.g. described the sauce as “rich” and “dark”. We don’t normally put sugar in our pasta sauces, which may be why she thought it tasted more like prepared sauce from the grocery aisle than usual. I thought it was fine.
I had planned to serve it with leftover bbq chicken bits, but forgot, so the blue cheese was deployed instead. Nice salty-sweet contrast. Minced shallot tops for colour.
The next day, the leftover sauce went into a batch of Weight-Watcher Zero Soup rescued from the deepfreeze, along with the chicken bits and a leftover cupful of CJ’s black-rice risotto. I called the concoction “Zero-Plus Soup”; E.g. loved it!