My cookbooks live on top of the cupboards over my sink. At 5'10" I can reach them no problem - although dusting them is still a chore. I came across another book with a broken spine - and it's one of those expansive titles again: The Top 100 Pasta Sauces, by Diane Seed. I don't know if you've seen it, my copy was printed in 1992.
I let it fall open and it showed its cracks on page 97 - which belies tasty and easy...and if you read Adam's pro-fat manifesto, you will be supporting him by trying this - think of it as a good or delicious deed:
Rigatoni alla Norcina - Rigatoni with Norcia Sauce
550g/1lb rigatoni or short pasta
1 small onion
15ml/1 tbsp olive oil
200g/7 oz pork sausages
100ml/4fl oz white wine
250ml/8fl oz double (heavy) cream
50g/2oz (generous 1/2 cup) freshly grated Parmesan cheese
salt and pepper
Slice the onion very finely and fry slowly in the olive oil in a covered pan. The onion should not be allowed to change colour. (Did you know that if you cover the pan, the onions will take longer to brown? - Handy to know if you're still chopping and you only want the onions translucent and perfumey and soft and silky, but I digress...)
Remove the skin from the sausages and divide the meat into very small pieces. Put them in the pan with the onion and add the wine. After 10 minutes, add the cream and simmer gently, uncovered, for about 10 minutes.
Remove from heat, add salt to taste, and keep warm.
Cook the pasta. Drain it, toss in the grated cheese, and turn into a heated serving dish. Stir in the sauce, add freshly ground black pepper to taste and serve at once.
Feeds 4. Oh my...