Recipe for an Amazing Pasta Corona
After his first successful book, The Messy Chef Jelle is back with a sequel. In Goei Eten, he shares dishes you look forward to all day. They’re so delicious that you’ll want to run your tongue all over the plate so you get every microscopic crumb inside you. Take this Pasta Corona, which Jelle came up with a year ago during the first months of the coronavirus crisis.
Jelle’s coronavirus diary, April 14, 2020: “The first rays of sunshine shine through the crack in the wooden plank I’ve nailed over the window. The legs of my wooden table are smoldering on the campfire in the middle of the living room. A matter of building up strength. My freshly sharpened spear and the ammunition for my slingshot are neatly leaning against what used to be a chair. Ready to set out later, when it’s dark and safe. In search of pasta and toilet paper. Through the tin-can telephone—you know, two cans with a string stretched between them—I report our status to the members of my community. “Jelle sneezed. Full stop. Or is it sneezed? Full stop. Dishwasher tablets almost gone. Full stop. Cough over there? Full stop. Over and out.”
How to make Pasta Corona
- Finely chop the onion and garlic.
- Fry the ground meat in a splash of olive oil and stir well. For the best flavor, there shouldn’t be any large chunks of ground meat left. Add the anchovies after 5 minutes. They will melt completely. At the same time, add the onion, garlic, paprika and chili powder.
- Deglaze with the Corona. Let it boil for 1 minute, then add the diced tomatoes and stock.
- Simply add the dry pasta to the sauce. So we cook the pasta in the sauce. Simmer over low heat. Taste occasionally to check whether the pasta is cooked. The cooking times listed on the package don’t apply this time. You’ll have to judge it by feel.
- Finish with pepper, salt and a splash of olive oil.
Tip: I often use anchovies (including in meat dishes) because they give your sauce a delicious flavor. They call that umami!
Title: The Messy Chef 2 – Goei eten
Author: Jelle Beeckman
Price: €24.99
Publisher: Borgerhoff & Lamberigts
Read also:
- How to make a divine corona-proof cheese fondue
- This TikTok drink is the latest summer hit: corona sunrise!
- Super-quick speculoos mousse is the new corona invention
Image: Bram Debaenst
