BELOW STAIRS: Recipes for Readers and Writers

Readers and writers do not live by intellectual sustenance alone—sometimes they need the real thing! I was fortunate in having an Italian mother who came from a very large family of talented cooks. My nana was the best of them, and never used a recipe in all the years she turned out fantastic pastas, roasts, Italian pastries, and pizza. My mother, Flora, was a great cook too, often developing her own special dishes or expanding on family recipes.

Here are some of the best recipes from my childhood. I’ll be updating them frequently, so be sure to check back. And, if the mood strikes me, I might even throw in a Regency recipe, or two!

And don’t forget to check my News page to find out the latest news about my Books.

Pasta with Asparagus and Bacon

This is so simple, yet incredibly delicious!

Serves 4

• 1 package of cavatappi or penne pasta
• 6 slices of bacon, diced
• 1 large shallot, chopped fine
• 1 bunch of fresh asparagus, trimmed and cut into 1 inch pieces
• 1 cup chopped tomatoes
• 1 tablespoon tomato paste
• ½ cup of white wine
• ½ cup of chicken broth
• Generous sprinkle of Bragg’s seasonings
• Salt & pepper to taste
• Finely chopped fresh Italian parsley for garnish
• Grated parmesan cheese

In a large frying pan, cook the bacon until crisp.
Drain most of the drippings, leaving a small amount in the pan.
Keeping the bacon in the pan, add the shallots and the asparagus.
Sauté on low heat for 4 or 5 minutes.
Add the remaining ingredients except for the cheese and parsley, and simmer for 10-15 minutes. If sauce gets too thick, add chicken broth, but don’t let it get soupy.
Meanwhile, cook pasta according to package directions and drain.
Toss pasta with sauce and cheese. Sprinkle with parsley.
Serve immediately.

Tip: When serving pasta, warm dinner plates or bowls in the oven first. There’s nothing worse than lukewarm pasta! OK, the Black Plague was worse, but you get my drift.

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