A Pasta Confession
- lisaksaunders1
- Jul 14
- 1 min read
Ciao Amici! When cooking and eating pasta, I always do my best to uphold Italian traditions, such as pairing the correct pasta shape with the sauce, cooking pasta al dente and never using a spoon.
However, there is a pasta dish out there where I throw all of these rules away, it’s my ultimate comfort food, Cincinnati chili. Incredibly polarizing, the meat sauce (I use lentils) is seasoned with the whole baking spice rack (cumin, cinnamon, allspice, cloves, pepper flakes, bay leaf and cocoa) and topped with a mountain of finely grated yellow cheddar cheese.
The local lore about this delicious monstrosity is that last century, Greek food cart vendors were struggling in Cincinnati, which had a predominately German population. So the Greeks got creative and started pouring their Pastitsio sauce over Wiener Würstchen (hot dogs) and adding cheese and onion toppings. The street food was a hit and restaurants soon opened where the sauce was also added to pasta.
When pairing wine with Cincinnati chili, I returned to tradition and looked to Greek wine. I would recommend a full-bodied Xinomavro, Agiorgitiko or Saperavi.
Does this recipe make you feel curious or horrified? The NY Times has a surprisingly spot on recipe, let me know if you try it!
What are your pasta confessions? Don’t worry, I won’t tell! Un abbraccio, Lisa |
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