I do, however, have a sweet little pasta dish I made the same night as the pineapple upside-down cake. It's fairly simple and mostly a one pot meal (except for the noodles that are boiled separately of course). The point is, it doesn't have a million different components that all need separate pans.
I'm a sucker for pasta in a silky cream sauce. I don't like it to be gunky and the noodles all stuck together. I also don't mind if prosciutto and leeks are involved.
Let's talk seasoning a minute. I didn't add any salt during the cooking process because I knew the prosciutto and cheese would be plenty salty on their own. I was right. I think also because the prosciutto was in the wine while it was reducing, it intensified the saltiness. I did crack some black pepper over the pasta on the plate for good measure.
This was mostly a way to use up some stuff in the refrigerator before I left for Columbia and Charlotte. Lucky for me it tasted great too!
Creamy Leek and Prosciutto Pasta (serves 4 reasonable portions....2 if you're me)
1 tbs butter
1 tbs olive oil
1 large leek, sliced
3 cloves garlic, minced
1/2 c white wine1 oz. prosciutto
1/4 c heavy cream
3/4 c grated parmesan
3/4 c grated asiago
Pasta shape of your choice
Pepper to taste
- Melt butter and olive oil over medium heat in large pan with deep sides. Add garlic and heat until fragrant and softened. Add leeks and soften.
- Add white wine and prosciutto. Simmer 5-7 minutes.
- In the meantime, boil pasta for up to 4 servings. Cook until just al dente and reserve 1/2 cup of pasta water. Drain pasta.
- When wine has reduced by half, stir in cream. Simmer 3-5 minutes and add cheeses. Stir until cheeses have melted.
- Add pasta to sauce and toss. Add pasta water 1/4 cup at a time if needed.
- Serve immediately with crusty bread.