Pasta and Asparagus in Cajun Tomato Garlic Sauce
2 bunches asparagus
2 red peppers
1/2 cup pine nuts
2 ounces Parmesan cheese
1/2 cup chopped fresh parsley
8 ounces dried corkscrew pasta
Sauce:
2 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
2 medium vine-ripened in tomatoes, seeded and chopped
1/2 cup whipping cream
1/4 cup dry vermouth
1 tablespoon oyster sauce
1/2 tablespoons Asian chili sauce
2 tablespoons chopped fresh oregano
1 tablespoon fresh thyme leaves
Cut the asparagus on the sharp diagonal into 2 inch lengths. Roast the peppers directly over gas flame, rotating the peppers until blackened on all sides; or roasted of the broiler; and stem, see, and cut into bite sized pieces. Test the nuts in a 325 oven for eight minutes.
Set aside separately the cheese and parsley. Prepare the sauce. Combine the olive oil and garlic. In a bowl, combine the remaining sauce ingredients, stir well, and then refrigerate.
Bring 4 quarts of water to a rapid boil. Lightly salt water, and cook the pasta according to the instructions on the package. In the post a loses its raw texture but is still slightly firm, drain the pasta in a colander very rinse with cold water, drain, and toss with 2 teaspoons olive oil.
Gate the cheese, about 1/2 cup. Mince parsley. Place a 12 inch saut pan over highest heat. Add the oil garlic mixture. Saut until the garlic sizzles, then add the asparagus. Saut until the asparagus brightens and color. Add the pepper, pasta, and the sauce. Cook until the sauce begins to thicken, about five minutes. Taste and adjust the sauce, especially for salt. Stir in the nuts. Transfer to dinner plates, and at the sprinkle in the cheese and parsley. Serve at once.
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