Blush mascarpone bucatini

The clean-out-the-fridge-cause-we're-moving edition. Yup you got me, I'm absolutely just figuring these recipes out as I go along. And this week you'll have to cut me and my fridge-emptying creativity some slack because we had to move! The new crib is no less than a 7 minute walk from the old place, and to my greatest frustration that did not influence the amount of moving boxes at all. My smartwatch told me I burned 4000 calories on moving-day, which, compared to my usual daily averages, tells me is a lot, or I'm much much lazier than I like to think. Either way I truly enjoyed my McDonalds that night.

This pasta making it in to the newsletter is a mix of 1. WOW that was actually very delicious and 2. unpacking everything in the new house takes some time, and this was the last home cooked meal I took a photo of. Pragmatism over perfectionism all day err day friends.

Ingredients #

For two people:

• 200gr Bucatini
• 100gr dried Chorizo (leave this out if you no have the chorizo feels)
• 125gr Mascarpone
• 50gr Parmegiano Reggiano (more is always more when it comes to parm)
• 2 tablespoons of tomato paste (I used Mutti Triplo - which is verrr tasteh)
• a glass of white wine
• 3 garlic cloves
• 2 spring onions
• Black pepper
• Salt

Method #

1. Bring a pot of heavily salted water to a boil, and cook your bucatini according to the package instructions.

2. Cut your chorizo in small pieces and add it to your favorite-pasta-pan while it's still cold. Start heating the pan up to medium heat to slowly render out the fat of your chorizo. If you're making a veggie version simply skip this step! This dish came together rather randomly with fridge leftovers, so feel free to adjust where you see fit. If you wanna add something to the mix, I'd say roast peppers would probably be delicious!

3. Cut your spring onions in small rings and finely mince your garlic. Once your chorizo looks crispety add the spring onion, similarly to leeks they'll become sweet and jammy when you fry them up. After about 5 minutes add garlic and cook until fragrant. Add your tomato paste and cook everything together until the paste has become darker and slightly caramelized, a minute or so.

4. Add your wine to the pan to stop the frying process and let it reduce by half before adding the mascarpone and grated parmesan cheese. Give everything a stir, and your blushy sauce is now ready.

5. Add your bucatini together with a few splashes of the cooking water - aka magic perfect sauce ingredient - and mix it all together. Add salt to your taste, pepper to my taste (read: a LOT), and voila you have now made a pasta with my leftovers! You're so very welcome.

Note that on the ingredients list I wrote dried chorizo, this, my dear Swedish friends, is for you guys. Because for some reason unbeknownst to humanity at large, your supermarkets sell vaguely-spicy hotdogs as chorizo. This was violently brought to my attention when I first visited the country, and told my boyfriend I'd do groceries and cook us dinner. You can imagine the absolute horror when I found out that I was going to have to make spinach lemon gnocchi with fucking hotdogs instead of chorizo. All the while I'd most certainly just given my boyfriend a fresh load of shite for not recognizing the difference between normal mozzarella and buffalo mozzarella - there I stood with my hotdog pasta.
So just to avoid any such tragedies: dried chorizo, por favor.

Before we wrap up I just wanted to share this WAY too long yet amazing article on the mysterious bucatini shortage of 2020. It is unnecessarily thorough, very funny and a beautiful corona-product of someone with too much time on their hands.

Next week's edition will be made from a different house, with a different kitchen, a solid 550 meters westward. Best be hella stoked to find out what this culture shock will bring in terms of cooking inspiration.