"To me, pasta is the most versatile of food types and lends itself perfectly to such seasonal cooking: a walk through damp woodland, say, often makes me crave wild mushrooms, sauteed with garlic and herbs, then tossed with fettuccine, while, as the days shorten and the air cools, a slow-cooked game ragu with penne always hits the spot, as does a warming blast of 'nduja in a creamy sauce."
"You need to be hungry for this one, and I recommend eating it after you've done some form of exercise, so you feel as if you've earned it. It's supremely indulgent and naughty, but boy oh boy is it good. The sauce also works with fresh stracci, or dried penne and rigatoni. Prep 10 min Cook 30 min Serves 4 Sea salt and black pepper 200g creme fraiche"
Cooking choices are guided by weather and season to match bodily sensations and mood, making dishes feel nourishing beyond mere sustenance. Pasta functions as a flexible base for seasonal ingredients, from wild mushrooms sautéed with garlic and herbs tossed with fettuccine to slow-cooked game ragu with penne and a warming 'nduja cream. An indulgent walnut, egg and parmesan sauce for pappardelle combines creme fraiche, marjoram, parmesan, butter and toasted walnuts, with optional egg yolks. The pappardelle recipe yields four servings and requires about 10 minutes prep and 30 minutes cooking time with careful low-heat sauce assembly.
Read at www.theguardian.com
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