When I got back to my Mama's today, I found her doing a million different things, painting the living room, cooking, talking on the phone, giving my sister directions to her classes. It was pretty intense, I walked into the kitchen to find chicken stock boiling on the stove nothing in it, but it had the aroma of cinnamon. Confusion at its finest, I decided not to question and let my Mama do her thing. When i waltzed down later after an intense session of Dig Dug II, and The Legend of Zelda: A Link To The Past, I came across this Rigatoni in a cream sauce with spinach and sweet peas. I took a bite expecting it to be Alfredo or something, but it was this tangy, creamy, spiced, cream sauce. A perplexed expression arose on my face, and i called for Mama and asked what she made this out of. She was just like," I don't really know, Chicken stock, cinnamon, flour, sour cream, salt, pepper, spinach, peas, Parmesan." The two of us talked in the living room about it and finally figured out a general recipe for her creation.
Mama's Rigatoni With Sour Cream Sauce? :
-1 lb. Rigatoni, cooked al dente [means "to the teeth"]
-1 c. water
-3 c. chicken stock
-1/2 c. spinach
-1/2 c. sweet peas
-1 tsp. cinnamon
-1 tsp vanilla
-2 bay leaves
-2 tsp. each of salt, pepper, and paprika
-1 tsp garlic powder
-1/2 c. flour [May need more/less to thicken, this recipe is a guesstimation]
-16 oz. sour cream
- 2/3 cup grated Parmesan-Reggiano
In a large saucepan, pour in the chicken stock and water with the cinnamon, vanilla, and bay leaves. Bring to a boil, simmer for 20 mins. Turn down the heat, and throw in the salt, pepper, paprika, garlic powder, and flour. Whisk Vigorously till the flour dissolves. Add in the sour cream and Parmesan-Regiano, and Whisk until well combined. Remove from heat and let thicken, whisking occasionally.
Meanwhile, in a small pot, add in the spinach and peas, with just enough water to cook with, around 1/4 c. cook until the spinach is wilted and the peas are tender.
Add the vegetables to the sauce. Stir the sauce into the cooked Rigatoni. Serve; enjoy.
[Bertolt Brecht Quote For Title]