I had a lot of people ask me what the hell “Death Pasta” is on Twitter, so I thought I would post the recipe and the story behind the name.
I’ve been making this recipe for .. oh god, a really long time. Like, 15 years. Scary. Anyway, it’s a heavily modified recipe I found in a Chatelaine magazine somewhere. It needed a name because I made it a LOT, and for whatever reason the name “Death Pasta” stuck. It neither tastes like nor brings about death; the name is simply an example of how incredibly edgy I was/am. Oh yes. I am a hardcore mistress of the night.
The recipe has changed very little over the years. I removed some ingredients that seemed pointless – an egg and breadcrumbs – and changed up the cheeses a little, but it’s still the same tasty goodness I used to feed my friends and various strangers (I made the dish for around 30 people at a LAN party). It’s not for the faint of heart, but you WILL be safe from vampires for at least a week after.
Death Pasta ala Kimli
You will need:
- 1-1.5 lbs ground beef of varying leanness (I only use extra lean)
- 2 medium white onions
- 1 green pepper
- 1 bulb of garlic
- Olive oil (EVOO ftw)
- Black pepper
- 1 28oz/796ml can of diced tomatoes
- 1 can of tomato paste
- Some sort of pasta (last night I used bow ties!)
Using a food processor (unless you are a sucker for punishment; then you can do it by hand), chop up one onion and 2-3 cloves of garlic. Add it to the ground beef, along with 3 tablespoons of Parmesan, 1 tablespoon of pepper, 1 tablespoon of dried oregano, and 1 teaspoon of salt. Smoosh it all up – I usually do it by hand, but last night I used my Kitchen Aid mixer and it was super keen. Once everything has been smooshed nicely, put it in a frying pan with 1-2 tablespoons of olive oil and scramble fry it up. Transfer it to a bowl when done, and set aside.
While the meat is cooking, chop up the other onion, 2-3 more cloves of garlic, and the green pepper the same way you did the first batch. Once the meat is out of the pan, add the veggies with a little bit of water (2-3 tbs). Add the tin of tomatoes, 2 tablespoons of tomato paste (which I know is a waste; you could probably use the whole can if you wanted) and delicious spices: 1 tablespoon of dried oregano, 1/2 tablespoon of black pepper, 1.5 teaspoons of dried basil, 1.5 teaspoons white sugar, and 5. teaspoon salt. Simmer madly, stirring occasionally.
As your sauce is bubbling, prepare the pasta according to the package. Drain when done, and place in a casserole dish.
Add the meat, and stir it all up. Add the sauce; repeat the stirring til everything is coated. Sprinkle the top with cheese (I usually use shredded mozza; last night I didn’t have any so I used sliced bocconcini) or cheeses (more Parmesan? Ed likes cheddar, but he is a bad man. Asiago might be nice, too) and bake in oven until cheese is melted. Remove from oven, let sit for a few minutes or you’ll burn yourself, then dive in:
so much tasty
Serves a lot of people, or dinner+lunch+dinner for two people.
Also, Allie asked that I post the recipe for the pecan caramel tarts I made for the New Years Potluck so here you go:
WARNING: these are incredibly easy to make and are really really good. You will find yourself wanting to make them “just because”, which leads to eating them all because you don’t want them to be sad.
Caramel Pecan Tarts
You will need:
Packaged frozen pastry tarts (you COULD make the pastry from scratch if you really wanted, but I am all about the instant gratification)
1 tub of caramel – this was my first time making these, so I tried two different caramels: Litehouse Caramel Dip and President’s Choice Dulce de Luche spread. I personally preferred the former; I found the latter too sweet.
Some sort of chocolate
Prepare the tarts as per the box. Toast the pecans in the oven on a baking sheet for 4-5 minutes, then place about a teaspoon of nuts per tart. Spoon in the caramel to fill the tart. Put the tarts in the fridge for at least an hour to firm up the caramel. Melt some chocolate, then drizzle it over the tarts. Serve them room temperature, and bring napkins for both sticky hands and drool.