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You will feel like a 5-star italian chef when you make this decadent dreamy scallops and tomato butter spaghetti dish.
Feelings. I have them. Lots of them right now, thanks to the ungrateful, cruel writers of The Walking Dead. I’ve been faithfully watching this show for years. YEARS. And like my other favorite show (Game of Thrones, duh), the writers aren’t scared to kill off characters. I’m generally fine with this irreverent writing style, but on each show, I have a character who I consider a sacred cow. They’re untouchable. Guess who died this past episode? Yep. Yep. I’m not okay, thanks for asking.
You know what’s good for helping you deal with unwanted feelings? Pasta. Lots and lots of it, drenched in a tomato sauce that will make you groan. Marcella Hazan’s Tomato Butter and Onion Sauce, to be exact. I’m a bit of a weirdo in that I’m obsessed with vintage cookbooks. I don’t want today’s Better Homes and Garden’s cookbook, I want the vintage edition with the jello mold salads and stuff and rack of lamb with mint jelly. I figure that I’m immersed in today’s recipes and cooking techniques every day. I love a good, vintage cookbook that takes me back in time.
A few years ago, I spotted an old copy Marcella Hazan’s Essentials of Classic Italian Cooking in a thrift store. I snatched it up. It’s since become one of my favorites, as evidenced by the sauce splattered pages. Marcella is famous for her Tomato, Butter and Onion Sauce. I’m ashamed to say that while I’ve enjoyed many of her recipes, I’ve yet to try this sauce. My self-pity following this week’s episode of The Walking Dead led me to this place. My fellow TWD fans, join me in eating your feelings!
Putting butter in tomato sauce sounds a bit strange perhaps. But what it does for the tomatoes is pure magic. It makes the canned tomatoes taste fresh, somehow. The sauce comes out velvety and rich. It’s incredible. I pondered a protein to top this pasta, and landed on scallops. This cookbook also sold me on bay scallops. Realistically, we can’t afford to eat sea scallops very often, but sweet little bay scallops help us get by, and are so easy to cook. The cook time on these scallops is less than two minutes total! Get your sauce and pasta started, then cook the scallops right before you’re ready to eat. They’re best when they are piping hot, so don’t let them sit too long.
For the sauce
For the scallops
Like this Parmesan Scallops with Tomato Butter Spaghetti recipe? I think that you’d also love my Crab Linguine Carbonara or Walnut Bourbon Pork Tenderloin.