I wanted pappardelle with tomato sauce tonight, but didn’t have the pork shoulder I would use to make my usual pappardelle dish and the only seafood I had was imitation lobster, so I decided to work with what I had. I made an amatriciana sauce and added the imitation lobster to give it some sweet meat flavor. I look forward to the days when I can afford to buy real lobster… I know I keep saying the fake stuff isn’t bad, but it tastes inescapably fake–like something that desperately wants to be something else but just plain doesn’t come close. I shouldn’t even be calling it lobster anything. A more accurate term would be fish-flavored tofu, which sounds disgusting, but as a huge fish lover I don’t mind.
Anyway, my thoughts: amatriciana is amazing. It’s so simple, but stands out on its own and would have been fine without the fish-flavored tofu; I just wanted meat tonight and thought it would make an interesting addition to the dish.
Here is what I used (and I don’t ascribe to “authentic” Italian cooking, so my recipe may not meet the standard ingredients in amatriciana sauce, which is usually served over bucatini anyway):
- Red onion
- Tomato sauce
- Pepper flakes
- Pappardelle, fresh if possible
- Imitation lobster (or the real thing if you can, or just don’t bother…)
- Fresh parsley, minced, as garnish
- Fresh parmesan cheese, as garnish
And that’s it. It’s a simple dish that was perfect for the end to a long day of finals.