The other night, I decided to dig out the pasta I had bought from my trip to Venice two summers ago. It had sat there, not for lack of want or even because it was a novelty, but because I could not figure out what to do with it. I mean, let’s be honest. If you read “Chocolate Pasta” what sauce comes to your mind?! Red sauce, gross. Alfredo, weird? Oil and butter, boring. So…apparently I needed two years to mull it over in my head. And then I just thought… spicy and sour! And it was delicious!
- .5 pound of chocolate pasta (local stores/online/or use it as an excuse to travel to Venice!)
- 2-3 tbs Butter
- 1 lemon
- Local and organic honey
- 2 1/2 whole, dried chilis
- 100% unsweetened natural cocoa powder (I use Scharffen Bergen)
- Bring water to a boil
- While water is heating up, start the base for sauce. Begin melting 2-3 tbs of butter in a pan.
- Slice 2 slices off of the lemon before using it for juice. Set aside to garnish dish for later.
- Combine 2 tbs honey, 1/4 cup of freshly squeezed lemon juice, and 2-3 tbs of honey.
- Warm up and mix. Take 1/2 dried chili and crunch between your fingers. Allow some (but not a lot) of the seeds to drop into the sauce. You will want more of the outside chili.
- Add some lemon zest from the squeezed lemon and a teaspoon of cocoa powder. Save some lemon zest to place on top of the dish.
- Mix and let sit for another 3 minutes.
- When the pasta is finished, place some sauce on the bottom of the plate. Add pasta to dish and sauce on top.
- Place 2 slices of lemon and 2 whole dried chilis on the side of the plate for garnish.
- Sprinkle some cocoa powder on top.
- Pair with some lightly steamed asparagus and enjoy!
Will and I decided it tastes like a spicy lemon head! Let us know what you think.