Added by maddimouse | Mon 13 Jul 2009 @ 06:15
My other half works in shifts and he likes this dish when working late shifts. It seems to be quite heavy with the single cream in it, but itīs not. You can eat this sauce with every sort of pasta you like. I always cook double the amount of this recipy and freeze the leftover sauce in portions. I have never paid attention to how many portions this sauce is enough for, to be honest, because I always freeze the rest! What is also great about this recipy is that you donīt need to use and later clean up much kitchen equipment. All you need is a chopping board, a pot big enough, a knife to chop the ingredients and a wooden spoon. Comes in handy! As for the curry paste you can choose whatever paste you like. I am using korma. If you want, you can also add some chillies, chopped up in fine rings to give it even more of a kick! The way I start cooking this dish might be a bit strange to you, as I am pouring the olive oil and adding the curry paste in a cold pot. I have found out, though, thatīs itīs much easier for me to control the heat this way and make sure the curry paste doesnīt burn and become all bitter. Itīs just my way of doing it, though, you can of course start with adding all your ingredients in a already heated up pot one by one.
for the sauce:
2 tblsp olive oil
250 g red onions
500 g chard
3 cloves of garlic
10 g ginger, fresh
1 tsp curry paste
50 ml white wine
100 ml veg stock
1 tsp salt
0,5 tsp pepper
250 ml single cream
50 g creme fraiche
some cocktail tomatoes
Chop up the onions, chard, garlic and ginger, doesnīt have to be too fine as itīs gonna be pureed later anyway.
Pour the olive oil into a cold pan and add the currypaste. Heat it up gently and stir it all the time. When it starts \"whispering\", add the onions and garlic, stirfry for about a minute, then add the chard. Stir it all for another minute, then add all the other ingredients apart from the creme fraiche.
Reduce the heat and put a lid on the pot. Check every now and then and stir the sauce so it doesnīt burn. Let it simmer softly until the chard is just about to get soft.
Puree the sauce and add the creme fraiche, season it with salt, pepper and lemon juice.
Cook the penne in salted water until al dente, sieve them and add as much of the sauce to your penne as you like.
Put the penne in bowls, place some cocktail tomatoes cut in halves on top, drizzle some olive oil and sprinkle some parmesan cheese on top.
Goes nice with a chilled glass of white wine.