I was in the supermarket the other day and spotted something I’ve never seen before, porcini mushroom stock cubes. I had no idea what they were meant to be used for but I decided to buy them anyway. I thought they’d be good for risottos, or for adding some extra mushroomy flavour in stews.
The other day I fancied making some pasta quickly. My favourite quick pasta sauce is tomato puree, loosened up with a bit of the pasta water, and chilli flakes, with small cubes of feta stirred through, for a more substantial meal I add chorizo as well. Unfortunately I had no feta, no chorizo, and the smallest amount of tomato puree I originally thought my mam had put it back in the fridge empty! My pasta craving wasn’t abating, and then I remember the stock cubes and this recipe was born.
Pasta – 7oz/200g (This provided 1 portion for lunch, and 2 half portions for dinner)
Tomato puree – 1 teaspoon
Porcini stock cube – ½
Chilli flakes – 2 teaspoons
Parmesan – 2oz/55g (grated)
Equipment: Large pan, colander, wooden spoon
- Add the pasta to a large pan of salted boiling water and cook as per the packet instructions.
- When the pasta is ready drain, taking care to reserve some of the cooking water (about enough to cover the bottom of the pan.
- Put the pan back on the heat, stir in the stock cube, puree and chilli flakes and simmer until the stock cube is dissolved.
- Add the pasta and stir well, and simmer for a minute or two.
- Take off the heat and stir in ¾ of the parmesan.
- Serve and add extra parmesan and black pepper.