A recipe taken from The Seasoned Life by Ayesha Curry
I got this recipe book as a gift a while back and have yet to dive into it. While looking through it, this was one of the few recipes that stood out to me. It's simple, it's a pasta dish, and it just looked light and tasty. I finally got off my butt and tried it out. I wanted to copy it exactly. No twists. No adding in my own ways...I wanted to do it by the book for once.
For those who don't know Ayesha Curry, she is the wifey of Stephen curry who is a professional Basketball Player for the Golden State Warriors. Ayesha followed her passion of food and creatd this amazing cook book that not only shares recipes but also shares insight on Family, FUn, Faith and well eating. The meals in this cookbook are simple. Fancy looking but seem to share that family warmth behind them. I adore this. AS a kid, we also ate together as a family and in every family, there's that one dish that stands out from all the others.
Doesn't just make your mouth water? Clearly the recipe is named after her darling Husband Stephan. He discovered it after watching a challenge on the Food Network. So here it goes...super easy to follow so don't sweet it.
|What you need|
1 package of Egg Noodle Pasta
8 oz. or 1/2 cup of chopped Panchetta
2 Red Bell Peppers
1 cup of freshly grated Parmesan cheese
A nice hand-full of fresh basil
|What to do|
Fill a pot with salted water and bring to a boil. Cook your Egg noodle pasta according to the package, usually about 8-10 minutes. Once finished, drain your pasta but be sure to keep about half of the pasta water for later use. Return the pasta to it's pot.
Heat up a large sauce pan on medium heat and start cooking your panchetta. Cook until golden and crispy; about 5 minutes. With a slotted spoon, remove the panchetta from the pan into a separt bowl. Besure to leave the remaining oil from the panchetta. You'll be cooking your red peppers in this oil so if there is too much, feel free to remove some of the oil.
Now add in your red bell peppers to the pan with the remaining oil. again, cook for about 5 minutes or until soft.
ASsembly time! Add your panchetta and red peppers to your egg noodle pasta. With the pasta water, add in a little bit at a time to make sure the pasta is moist. You don't want it too dry. Follow by adding in your parmesan cheese and fresh basil leaves. mix it well and serve!
LIterally 5 ingredients. and like 4-5 steps.
No oil. no Salt. No Pepper. It's all in there! I was so surprised at how tasty it was. I've never worked with Panchetta before...It's amazing. It gives the dish a satly flavour and body. The Basil adds a fresh taste that pops. THe Egg noodles are super light so it's not an over filling dish. and you can't go wrong wih Peppers. I think next time I'm going to add garlic because garlic is always good and I love it.