Fusilli with Zucchini, Shrimp & Goat Cheese
Rule number one about Loretta Harrigan: no talking before she had her first cup of coffee and read the newspaper - penalty for violating, possibly your life.
Today’s recipe comes from the Daily News, my moms exclusively preferred “morning company,” and it is bangin!! Pasta, goat cheese, what’s not to love? It takes a while to make because it is somewhat prep-heavy, but you end up with a huge (and impressive) meal - perfect for Summer Sundays with the family.
The recipe was published on August 7, 1996, which I found out by deep-researching the add behind the recipe - when did Market Place on Rockaway Blvd. have chuck steaks for sale at $1.18/lb? Be impressed, I feel like the Sherlock Holmes of finding nonsense on the internet.
Notes On The Ingredients:
Chili Peppers - I am 99% sure I used the wrong peppers here. After making this, it seems clear to me that I probably was supposed to buy fresh chili peppers and dry them myself because the pre-dried peppers didn’t really add any flavor. If I make this recipe again, I may just buy chili oil since I’ve wanted to use it in other recipes.
Tomatoes - I have never peeled a tomato, and I don’t plan on starting today. I looked up a video on how to do it, which you can find here, and it seems easy (albeit unnecessary). I think that maybe the tomatoes would end up more “saucy,” but I am not convinced that peeling the tomato would really make an impact. Let me know if I am wrong (and I might believe you).
Shrimp - FOR THE LOVE OF GOD, TAKE THE TAILS OFF! Why don’t all restaurants do this?!?!
Also I couldn’t resist including this cartoon my Uncle Vin showed me once. I quote this about once a month - sometimes when I am talking about pasta, and sometimes not.
Fantastic both hot on the table and cold from the fridge when you wake up wanting more.
“We paired this with a frozen mango margarita. The tropical fruit flavor complemented the goat cheese, chili, and veggie sauce.”
