“You are what you eat”. My experimental pasta dish is a personification of what I aspire to be – vibrant, creative, and a little bit bold.
Studying food and beverage means that I work with pasta quite a bit. I recently completed a course in Italian cuisine at Alice Italian Food Academy. There, I got the opportunity to properly study pasta in depth – from its delicate preparationChe from scratch to the creativity involved in selecting its final shape and form. The process ranges in complexity from tagliatelle being fairly straight forward, to ravioli, which is quite engaging.
On this particular occasion, I did a blue spaghetti pasta and paired it with spicy sausage sauce.
- 1 small purple cabbage
- 1 tsp of bicarbonate of Soda
- 1 serving of spaghetti
- Water to boil
- The sneaky secret to the beautiful blue colour is in combining just the right amount of bicarbonate of soda to purple cabbage.
- Chop the cabbage leaves and boil them for 30 minutes.
- Drain the water and boil it for a further 10 minutes.
- Meanwhile, cook the spaghetti according to the packet instructions and drain once cooked add a teaspoon of bicarbonate that will turn the cabbage water from purple to blue.
- Place the already boiled pasta into the mixture and let it sit for thirty minutes to absorb the colour.
- 2 onions
- 4 tomatoes
- 5 cloves of garlic
- 1 small carrot
- 1/2 tsp of cayenne
- 1/2 tsp paprika powder
- 1/2 tsp basil powder
- 1/2 of mint powder
- 1 tsp of sugar
- 25 grams of tomato paste
- 1 1/2 cups of water
- 6 pieces of spicy sausages
- Start off by blanching your tomatoes then blend them.
- Chop onions and blend the carrot.
- Heat oil and fry the onions add the tomatoes, carrot and paste.
- Cook slightly and then add the spices and salt plus sugar an stir in and finally add the water. bring to a boil and simmer.
- In another pot boil spicy sausages. Once cooked drain and fry them till brown.
- Once the sauce is ready put them in the sauce. and you are ready to serve.