Isabella

De Cecco Penne

I decided to be brave with Isabella. We met at Mahiki and the way she danced that night suggested she was a fierce and passionate woman – always a good thing. So I tried out an old, but controversial favourite: penne with anchovies and cream. I have to say, it is not to everbody’s taste but I like savoury things with a hint of spice and I had a feeling Isabella might too. Here is the recipe:

Ingredients:

5 Anchovies

1 medium to large onion

1 – 2 small dried chillis

1 clove of garlic

1 small pot of cream

250g of penne (I used De Cecco)

Some parsley for garnish

Olive oil

Method:

Bring a  large pan of salted water to the boil. In a frying pan big enough to contain all the onion in one layer, add a small puddle of oil and heat and then sweat the onion until it is very soft and translucent.

Sweating Onions

Crumble in a small dried chilli or two alongwith the crushed garlic  and then finely dice the anchovies and add to the pan. The fish should dissolve into the oil adding a deep savory note to the dish.Meanwhile pop the pasta into the pot – I find it best to ignore the packet instructions and check doneness after 5 or so minutes: usually De Cecco penne takes 7 in my kitchen. Just before the pasta is cooked, pour (or dollop if you have the thick variety) in enough cream to turn the onions and melted anchovies into a luxurious sauce and bring to a simmer while you drain the pasta. Toss the pasta and sauce together together and sprinkle with chopped parsley.

Toss the pasta with the sauce

And that should be all – the chilli and anchovy should have seasoned the dish plenty. I served this with a green salad.

Isabella was, thankfully, impressed. I shan’t say anymore.