"We have definitely learned how not to store parsley."

[theweaselking]

Reason #211, wherein I make yongfook's Simple Absorption Pasta.

This takes longer than some of my other recipes, but is absolutely great. Everyone should make this and try it at least once.

Comments

[gebkivistik.livejournal.com]

Made this last night with an Alfredo sauce and it was quite delish.

[theweaselking.livejournal.com]

No changes apart from that?

Sounds good.

[gebkivistik.livejournal.com]

A few - more out of necessity than by design. Used Red wine (ran out of white); different cooking method (did not bring heat at the end but left at a simmer for ~25 min. (left it a little more al dente but that's how I like it); forgot to buy fresh basil. Everybody liked it just the same; I'd definitely do it again. Someone over there suggested using italian sausage rather than pork, which I may try in round 2.

[theweaselking.livejournal.com]

Warren Ellis' sausage fusili (http://www.warrenellis.com/?p=11565) recipe is really good. It's my go-to for "pasta, sausage, wine"

[gebkivistik.livejournal.com]

I'm struggling with the idea of recipe as literature, but there's no other way to describe something that was that much fun to read.

[skiriki.livejournal.com]

Well that's a name I rarely associate with cooking, but damn.

[theweaselking.livejournal.com]

It's a very tasty recipe!

[luminalflux.livejournal.com]

Tried it, but I used crushed tomatoes instead of pasta sauce (since I didn't have any at home). Didn't have any balsamico either. Turned out far sweeter than I liked, gonna rectify the substitutions above. Still pretty good, plus now my apartment smells of garlic, pork and rosemary which isn't bad either.