It is a store bought variety because I've made enough pasta the past few weeks to be tired of the process, haha. I'll edit with the brand name once I'm home and can check.
I deflaze the pan I seared the steak in with about a cup of beef stock, then add a spoonfun of Dijon mustard and bring it to a boil. I wait to add a quarter cup of sour cream until things have reduced by about half then stir like crazy to incorporate it into the sauce.
I also let the pasta finish cooking in the sauce, which allows it to soak in the flavors more than if it was just creamed at the last second (dried egg pappardelle is a sauce sponge). That final addition of gelatinized starch from the boiling process is what keeps the sauce stuck to the noodles and not the plate.
This is the highest engagement I've gotten on any post I've made so far. Thanks for helping to keep me at the top of Hot. Not sure how promoting a meat post really accomplished anything other than keeping meat at the front of everyone's minds but thanks again!
Kaj, go away man. Your opinions are wildly niche and don't deserve to ride on the coattails of my post.
In fact, you are actively helping this post reach a wider audience by engaging with it and driving me further towards the top of All. If you want to see this post do worse, quit commenting and voting on the posts in it.
It is a store bought variety because I've made enough pasta the past few weeks to be tired of the process, haha. I'll edit with the brand name once I'm home and can check.
Ah, that's very interesting! It's definitely a fall favorite here in the Midwest as well. I used a spicy cream sauce to garnish but that version sounds very tasty. It's always fun learning how people from all over the world enjoy the seasonal foods. Thank you for sharing! :)
Thank you! It's my own recipe. Below are the steps, let me know what needs explained!
Preheat a fry pan (stainless > nonstick > carbon/cast) on high while you bring saltwater to a boil.
Once the water begins boiling and pan is to temp, drop your pasta, coat the pan with high heat oil, and grind cayenne, paprika, and black pepper into the pan to fry for 2 minutes.
Once oil is infused with flavors, add diced onions and peppers and fry for 3-4 minutes.
Once pasta is droopy but still very undercooked (it should still snap when bitten), move it to the pan and season with onion and garlic powder (make sure to bring a lot of pasta water with you. I use tongs to transfer).
Stir to incorporate and then leave untouched in pan until the pasta begins to fry. Ladle over 1/2 cup of pasta water to deglazed the pan. Repeat until pasta is nearly cooked through, 1-2 additional times.
Add in 1/2 cup of heavy whipping cream then lower heat to medium. Season with thyme and oregano, then stir constantly until cream has reduced into a sauce.
Remove from heat and add in a handful of spinach. Stir until spinach begins to wilt. Serve immediately with black pepper and cayenne garnish.
Thank you! My favorite part is how easy they were to make! Kenji Lopez-Alt has a very simple recipe for them. I swapped out his cheese for melty mozzarella but used the same process.
Check out Tasting History's video on YouTube about it. The Americanized recipe for chicken Alfredo and the like are typically cream based, but the original recipe didn't include it.
That looks so tasty!!