Saturday Night Pasta by Elizabeth Hewson
Elizabeth Hewson creates recipes as therapy for the modern-day food lover—teaching self-care through the humble act of pasta making.
Words: Hande Renshaw | Photography: Nikki To
“I discovered the magic of pasta from scenes of my nonna hand-making piles of agnolotti,” says Elizabeth Hewson. Photo - Nikki To.
Guanciale, tomato, chilli from Elizabeth Hewson’s new book, Saturday Night Pasta. Photo - Nikki To.
After the emotional and roller coaster year that has been 2020, recipes which soothe and comfort are welcome with open arms.
For Elizabeth Hewson, author of Saturday Night Pasta, making pasta by hand is a way of achieving self-discovery and mindfulness — an almost meditative act she gets lost in most Saturday nights. “I discovered the magic of pasta from scenes of my nonna hand-making piles of agnolotti — for me, there’s something comforting and reassuring knowing that you can bring two everyday ingredients together to make something truly wonderful,” says Elizabeth.
What started as a culinary passion project in her kitchen at night and led her to documenting her pasta-making skills and recipes to her eager Instagram fans using the hashtag #saturdaynightpasta, has turned into a book full of her favourite pasta recipes and self-care rituals for the home cook.
Saturday Night Pasta includes step-by-step guides to making different pasta shapes and basic doughs, as well as pasta recipes such as burnt butter with tomato and hazelnut, roasted butternut pumpkin, burnt butter, sage and guanciale, tomato, chilli — which luckily for us, Elizabeth has shared the recipe below. Saturday nights at home have never looked better!
“I’ve always loved eating pasta - I think like a lot of people, it would be my favourite food,” shares Elizabeth. Photo - Nikki To.
“My fondest culinary memory is making risotto with my Italian friend’s nonna who spoke no English in the tiny town of Vercelli,” says Elizabeth. Photo - Nikki To.
“For me, there is a pasta recipe for every occasion, every moment and every feeling.”
“There’s something comforting and reassuring knowing that you can bring two everyday ingredients together to make something truly magical,” says Elizabeth Hewson. Photo - Nikki To.
Roasted butternut pumpkin, burnt butter, sage from Elizabeth Hewson’s new book, Saturday Night Pasta. Photo - Nikki To.
GUANCIALE, TOMATO, CHILLI
When people ask me what is my favourite pasta sauce to cook my answer is this one. It’s called amatriciana, a simple sauce of tomatoes, guanciale and chilli. Nothing fancy, nothing tricky, just a classic tomato sauce with depth and spiciness. Guanciale is an Italian salt-cured pork jowl, or pig cheek, and you can find it at most delis. If you can’t, thickly cut pancetta or speck work well. I use canned tomatoes, and because I make a habit of keeping guanciale or pancetta in the freezer, this pasta can always be a possibility for dinner, which only makes it extra special. The traditional sauce uses pecorino rather than Parmigiano Reggiano, but this book is a far cry from classic Italian recipes so use what you have.
Serves 4
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 tablespoon salted butter
120 g guanciale, pancetta or speck, chopped into 2 cm x 5 mm lardons
2 garlic cloves, finely chopped
400 g canned cherry tomatoes or whole peeled tomatoes
1/2 teaspoon chilli flakes
1/2 teaspoon freshly ground black pepper
Sea salt
Large handful of grated pecorino pr Parmigiano Reggiano, plus extra to serve
FRESH PASTA FOR 4
Paccheri, linguine
DRIED PASTA FOR 4
Bucatini, rigatoni, spaghetti
METHOD
Place a deep frying pan or saucepan over medium heat and add the olive oil and butter. When melted, add the guanciale (or pancetta or speck) and cook for 5–8 minutes, until starting to crisp.
Add the garlic and sauté for 30 seconds. Burnt garlic is nobody’s friend so keep an eye on it. If you think it’s going to burn, quickly dump the tomatoes on top to bring down the temperature and distract the garlic. Once you’ve added the tomatoes, follow with the chilli flakes and pepper, then season with salt. Reduce the heat to low and simmer for 25–30 minutes, to allow the flavours to mingle and come together.
Bring a large saucepan of water to a lively boil and season as salty as the sea. Add the pasta and cook until al dente.
Drain the pasta, reserving 125 ml (1/2 cup) of cooking water, and toss the pasta through the sauce. Add the cheese along with 1/4 cup of cooking water and toss vigorously to bring it all together, adding more cooking water if needed. Remove from the heat.
Divide the pasta among bowls and serve with, you guessed it, extra cheese and ground pepper.
Saturday Night Pasta by Elizabeth Hewson, published by Plum, RRP $36.99 is available where all good books are sold and also online.