When I saw this pasta sauce on the fantastic blog, Lady and Pups – I knew I had to make it. It looked so vivid, so tasty so piquant! I don’t even know what that word MEANS, I just know I need to use it in this context!
So… then I made it and it was good. But it wasn’t particularly spicy or zesty.
It was mellow and complex. That’s something I haven’t been in awhile. Well at least not the mellow part.
For as long as I can remember I have been an anxious person. This anxiety has translated to frustration, irritability and sometimes anger, especially directed towards those closest to me.
But I know why I’m feeling and acting like this. It’s because I’ve stopped breathing.
I mean I’ve stopped doing my breathing exercises.
A few years ago I discovered that doing a set of breathing exercises in the morning helped calm me down. It was incredibly ANNOYING to do. Especially since the benefits weren’t immediate and it made everyone close by think I was wheezing to death.
But after a month of doing the exercises I realized that my brain wasn’t going into overdrive as fast.
Three months later I realized my skin was clearer.
And a year later my outlook was more positive, sunnier, and less hopeless.
I mean I don’t know if it’s all because of breathing but it seems like a might big coincidence. Especially since other anxiety countering techniques rarely worked for me. I once read somewhere that if you can’t dedicate at least 20 minutes a day to something that you think is important, then it clearly isn’t important at all.
Wise words. And I must get back to breathing and also advise you to make this mellow and awesome pasta sauce which goes well with a TON of fresh parmesan.
Do some yoga and get eating. You’ll be into it. I’m sure.
2 Tbsps of unsalted butter
4 fillets of anchovies in olive oil
500 gm of carrots, peeled and diced
5 – 7 big red Asian chili peppers, roughly diced
1 tsp dried thyme (optional)
1/2 tsp of salt
1/4 tsp of freshly ground black pepper
1/2 cup of chicken stock + another 1/2 cup
1/4 cup of heavy cream
3 cloves of garlic
1 1/2 Tbsps of Dijon mustard
1 tsp of sugar
1/2 tsp of red wine vinegar
1/4 tsp of freshly grated nutmeg
1/8 tsp of ground cinnamon
1 package of any type of pasta
6 Tbsps olive oil
1 tsp of chili flakes
Salt and freshly ground black pepper to taste
Parmesan cheese for grating
In a large pot, cook the anchovies with unsalted butter over medium-high heat.
Use a wooden spoon to break up the anchovies and let melt into the butter.
Add the peeled and diced carrots, diced red chilis, fresh thyme, salt and freshly ground black pepper, and saute for 2 min.
Then add 1/2 cup of chicken stock and cook till most of the liquid is evaporated and the carrots are soft.
Turn off the heat and add the other 1/2 cup of the chicken stock and stir.
Wait till it cools a bit and transfer the mixture to a blender. Add the heavy cream, garlic, Dijon mustard, sugar, red wine vinegar, freshly grated nutmeg and cinnamon.
Blend until evenly pureed. Transfer to a glass jar and store in the fridge until needed.
Bring a large pot of salted water to boil, and cook the pasta until al dente. There should be some bite to this.
In a large pan over medium-high heat, heat the olive oil and chili flakes until fragrant.
Add the pasta into the pan, along with 1/4 cup of pasta water and the pasta sauce.
Toss the pasta and the sauce together and cook until the pasta water has evaporated.
Serve the pasta with a LOT of grated Parmesan cheese.