Nastroni (a type of pasta) with sauce of
(Nastroni arrabbiati "al limite dell'incazzatura"
con salsetta al rafano fresco)
- 500 grams of tagliatelle (nastroni = big ribbons) - egg tagliatelle
- one root of radish as small as possible
- 5-6 garlic cloves
- 5-6 hot chilli peppers (the so called diavolicchi)
- 1 vegetable stock cube
- 1 small bunch of parsley
- 1 spoon of preparation for asparagus cream
- 1 decilitre of olive oil
the radish root removing the skin and the external parts, more wooden, filamentous
and harder. Cut it in the middle along its width, keep the lower half part
and cut the upper half part in slices.
Cook the tagliatelle in abundant water, salty at the right point and when,
after 2-3 minutes, they are quite cooked and start to come to the surface,
take a blender and put the slices of radish, the garlic cloves, the hot
chilli peppers, the vegetable stock cube and the parsley together with a
big spoon of the hot cooking water of pasta and mix all these ingredients
very well in order to disintegrate them. After this stage add the asparagus
cream, mix once again in order to let the stuff become a little bit thicker
(if it thickens too much add some other spoons of cooking water), then add
the oil and mix once again in order to obtain a smooth and homogeneous cream.
Take a frying pan and put 4-5 spoons of the over mentioned stuff without
any seasoning, fry it lightly over a brisky heat, then strain the pasta
(that should be cooked in the meanwhile) and pour it, not too dry, in the
frying pan together with the radish cream. Sauté it very quickly
by turning with energy for 2 minutes, then add the remaining cream in the
blender. Sauté once again and turn always over a brisky heat for
2-3 minutes more, then distribute the pasta in the plates, grate over each
plate an abundant amount of radish (of the lower half part previously kept),
then serve without adding anything else.