It's a cold and gloomy Wednesday morning here in Sebringville. Alan's at the Grand Bend Farmer's Market. I hope it's not raining there!
He's actually been quite lucky with the weather at the outdoor markets this summer. And he's made a few friends, too!
The cooler weather and darker nights have had me craving comfort food. I found this recipe over at Smitten Kitchen and just had to try it. We love pasta in this house and eat in several times a week, so to find a recipe that calls for a whole new way of cooking it is very exciting, indeed.
When I say I "tried" the recipe, I really mean that I used it as a jumping off point. I had pasta and broth. Picked up a can of chick peas yesterday. Used the onions the recipe called for and added spinach and tomato at the end. But no chorizo (leftover chicken instead).
I was right in my guess that the cooking method was the main thing. By cooking the pasta in a small amount of broth and letting all the liquid absorb (I will stir it more next time - mine stuck to the pan) you end up with a wonderfully creamy dish. Think the textures of mac and cheese without all the fat - for those of us over forty, that is comfort food at its best!