One of the problems with Thanksgiving is that it’s easy to eat badly for days beforehand since all the time and effort in the kitchen are in the service of delayed gratification. So this evening, after much toil on prep, I whipped up a quick roux-thickened, pancetta enriched milk and tomato sauce with some minced dried porcini, dried tomatoes, garlic and herbs and tossed penne in it, followed by a bag of our frozen peas. I finished it with a bit of white truffle oil and a grating of breadcrumbs (from a really stale hunk of bread) that I actually meant to stir into the sauce for some extra thickening and textural interest. Simple, and hearty- kind of like staff dinner. Tomorrow I’m going to try to spend a bit more time on our food.
