Aromatic pasta with Tabasco

(Photo@TheFoodTraveller.com - Nikon D200)

Finally I can blog again ... so many recipes and no internet connection for my Mac prevented from sharing them while I was in Italy. But I am back! This recipe is from the latest issue of Cucina Moderna, an italian magazine I quite like ... despite cheating in the photos (usual things, wrong ingredients, not cooked, etc etc). It is really light and tasty and requires a red wine to bring back the tabasco to life. Perfect for a diet dinner or lunch!

Serves: 4 as main course
FlexiPoints: 5.5

Suggested wine: A red wine with subtle barreling and good mineral taste like the Spanish Terra Cua goes perfectly.
Special equipment: none

Ingredients:
400g pasta (little ‘farfalle’ shape)
2 sprigs of rosemary
10 leaves of sage
4 small shallots
60g butter
2 tbsp olive oil
2 tsp Tabasco
50ml Cuban Rum

Ingredient note: The ‘farfalle’ pasta shape is peculiar in its having always a bit harder centre, which gives it a nice crunchy bite. Its curves also allows the sauce to get nicely trapped in the pasta giving it a dry look but a saucy bite.

How-to:
1. Make the sauce while boiling the pasta in abundant salted water as described in its package but for 2’ less.
2. Finely chop the herbs together and finely slice the shallots. Sauté the shallots in the (previously melted) butter and oil on medium heat until translucent or about 5’. Add the herbs and sauté further for 1’ stirring continuously.
3. Add the Tabasco and the rum. Stir well and flame the rum. When the flame is out, remove the sauce from the heat and let it rest till the pasta is ready.
4. Once the pasta is ready. Drain it and add it to the sauce. Cook for 1’ more on high heat and serve immediately.