Creamy and Tangy Pasta

8 Apr

To be honest, the following recipe is quite strange and will probably seem unappetizing to many people.  This was definitely a throw-everything-in-your-pantry-and-fridge-into-a-pot sort of effort.  I was fighting urges when I made this dish – the urge to make a creamy, Italian sort of pasta dish with hearty potato, silky softened red onion, and a lots of French butter and the competing urge to make a tangy, spicy Asian stir-fry inspired by the homemade kimchi in my fridge (thanks to the pure generosity of one of my students).  In the end, I decided to combine them and see how butter and cream paired with kimchi.  Worried that I’d overdone it, I threw in some cheese to make it all gooey because melted cheese rarely detracts from a dish.


2 T. butter
1 cup whole milk
Italian herbs
3 T. tomato paste
salt and pepper
1 small red onion, cut into thin slices
4 small white potatoes, cut length-wise and then sliced in thin semi-circles
1/2 cup sliced kimchi
3 T. colby-jack cheese, diced into small cubes
1 can kidney beans, drained and rinsed
4 cups cooked pasta, lightly coated in extra-virgin olive oil


Melt butter in large saucepan over medium heat.  Add milk, tomato paste, Italian herbs, salt and pepper and whisk to create a thin sauce.  Add onions and potatoes, stir to heart through and then reduce heat to low.  Partially-cover pan and let sit, stirring occasionally, until potatoes are cooked through and onions are soft.   Uncover pan and increase heat until sauce thickens a little.  Remove from heat and combine in a large bowl with pasta, beans, kimchi and cheese cubes.  Serve immediately.


The sauce base of this recipe alone is great for pasta, and the dish may taste even better without the kimchi and cheese (it will definitely be simpler).  Also, I suggest sauteeing the potatoes and onions in butter and oil after making sauce and then combining them later.  Thinly-sliced potatoes taste great in pasta dishes when they are a little browned.


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