Kara's Sight and Bites: Finally…a new food trend I can embrace

By Kara Kimbrough

Spicy-Butter Spaghetti is the perfect quick and easy pasta meal, especially when the butter is made ahead and refrigerated. All that’s left is to add cooked pasta and make an easy cream sauce

Covered in red sauce (or gravy, as Italians lovingly call it); paired with sauteed vegetables, shrimp and more red sauce for a delicious Shrimp Creole; stirred together with chopped vegetables and pepperoni and doused in a vinaigrette dressing for a zesty pasta salad and perhaps my favorite method, topped with meatballs and more of the “gravy” to make a bountiful spaghetti and meatballs meal. I love these pasta dishes equally, as well as quite a few more. Therefore, I’m totally loving the emergence of ingenious pasta recipes and preparation ideas currently “trending” on the internet.

   First, “buttery noodles” has become a popular side dish or in some cases, main entrée for those seeking a quick meal. It’s probably the simplest pasta dish of all time…first, boil a pound of pasta in any shape, although wide noodles work best. Melt a stick of butter in a heavy skillet and pour cooked, drained pasta into the skillet. Stir well to combine, then add Parmesan cheese, salt and pepper to taste.

     This week, I read an article featuring public television chef, cookbook author and restaurant owner Lida Bastianich, whose Italian restaurant Becco I’ve visited in New York City. Becco’s famous pasta trio, which includes three different homemade pastas nightly and its famous bechamel and Bolognese sauce lasagna are also on my pasta favorites list. When asked her favorite dish, I was surprised to learn that it’s the simple dish of Spaghettini with Oil and Garlic, also known as Aglio e Olio.

     And my favorite new pasta trend of the week? Discovering the recipe for Spicy-Butter Spaghetti. It's a relatively simple recipe that takes pasta to new heights courtesy of a buttery, spicy butter concoction. For a heartier meal, add cooked, chopped chicken, shrimp, sun-dried tomatoes, pesto or other favorite proteins. The spicy butter can even be used on other things besides pasta to add extra flavor, including cooked meat, vegetables and bread. 

    Until I make it back to NYC for another delicious Becco meal, I’ll cope by visiting as many Italian restaurants as possible (email me for a list of my favorites) and making Bastianich’s to-go dish and Spicy Butter Pasta.

    Borrowing a line from my Italian friends: “Buon Appetito!”

Spicy-Butter Spaghetti:

Spicy-Butter:

1/2 cup salted butter, softened

2 tablespoons brown or grainy mustard

2 teaspoons chives, more for garnish

4 teaspoons fresh thyme

2 teaspoons lemon juice

1 teaspoon smoked paprika

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

1 pinch cayenne pepper, more or less to taste1 pinch red chili flakes, more or less to taste

Remainder: 1 pound spaghetti 1 1/2 cups heavy cream

1 teaspoon lemon juice

1/8 teaspoon garlic salt

1  pinch red pepper flakes, more or less to taste

Additions: cooked, chopped chicken, shrimp, vegetables or other favorite protein, if desired

Combine butter, brown mustard, chives, thyme, lemon juice, paprika, salt, black pepper, cayenne and red chili flakes in a bowl and mix with a spatula until fully combined.

Scrape the mixed butter together and form a mound. For best results, to allow the flavors to meld, cover in plastic wrap and refrigerate for 2 hours or up to overnight. At the very least, chill for at least 30 minutes.

Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1/4 cup pasta water, then drain spaghetti. Set aside.

Meanwhile, melt butter in a large saucepan over medium-low heat. Add cream, lemon juice, garlic salt and red pepper flakes, and heat until steaming, about 5 minutes. Stir in spaghetti, and add reserved pasta water as needed to thin sauce. Add cooked chicken, shrimp or other favorite protein, if desired, and mix well to combine.

Season to taste with chives and pepper flakes, if desired, and serve hot.

Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.