My Christmas wish was a simple one, in theory. I asked my Mom to track down my favourite ever condiment and ship it our way. After visiting every Italian grocer in the city of Hamilton, she gave up. Sold her left leg to the Mafia and they found her not one, but two jars of the spicy stuff. 6-8 weeks later it arrived on our doorstep. The first jar was gone in a flash, literally a week. I missed the flavour so much I was putting it on everything. Oatmeal with spicy artichokes and red peppers? Sounded good to me.
With the second jar, I've taken my time. Sparingly, lovingly, I've rationed this sucker out to the bitter end. It needs to last me until Tuesday evening, after which our kitchen cupboards will be bare. Tonight I used it to finish off the quickest, most simply delicious meal you can cook up.
Grab a box of your favourite fresh pasta. We went with a mushroom and truffle ravioli type pasta. Put a pot of water on the stove to boil. While you wait for that to heat up, chop two scallions into thin slices and grate more parmesan cheese than is necessary. In a saute pan, melt 3 or 4 tablespoons of butter and then add a splash of your favourite flavoured oil. We received a bottle of truffle oil a while back and, used sparingly, it adds a really interesting flavour that is hard to describe without sounding like a pretentious um, truffle eater.
Add your scallions and about a tablespoon (more or less) of La Bomba to the pan. Add your pasta to the boiling water and watch it carefully. It should be fully cooked in about two minutes. Drain and quickly add it to the pan with your butter. Throw the parmesan over the top and lightly swirl in the pan to coat. I don't dare stir it because the ravioli will rip apart. Divide between two plates and finish with any remaining pan sauce and an extra sprinkle of parmesan. Dig in.