If you’re a foodie, and I guess that you are since you’re reading this, you can sense that this is a killer combo, right? The sweet, earthy, friendly flavors from the sweet potato combined with some fresh tangy ginger and a little bit of green herby rosemary. All nested in with loving care by browned butter. When autumn give you stuff like this, you can’t bad-mouth autumn. You don’t even want to.
I learned this recipe a long time ago, at a cooking class with one of Sweden’s most talented food journalists/bloggers/cooks, Lisa Förare Winbladh. (I gave my husband, then boyfriend, this cooking class as a surprise present. He hates surprises and this was when I still thought I could straighten him up and make him like them. Now, I’ve stopped trying).
This is how I like to eat it: it’s September, it’s sunny, I’m standing on the porch on our countryside looking out over the water and the cows grazing in the field. The 2-year-old is sleeping, the 4-year-old is watching some crap on the iPad, my husband and me, not a quarrel in sight, sits down, open 2 bottles of IPA, sighs, and dig in.
This time around, I’ve used pork sausages spiced with lemon zest and oregano from the great butcher Taylor & Jones in Stockholm. If you don’t live in Stockholm, nor near a great butcher, opt for a pork sausage with a high meat content.
This is one of my absolute favorite pasta dishes. Hands down. Top five. A go-to pasta for the rest of my life. It’s delicious, it’s comforting, it’s a firecracker on your plate! When I concocted this pasta for the first time I was so pleased with myself it was embarrassing.
To begin with, homemade Ajvar is to die for (at least this one is!) Sweet, earthy flavors with a lot of body. Plus a ridiculously nice deep red color! And then you have the almost sinful qualities of the angel hair pasta, always welcoming a sauce with a creamy, loving embrace. Add plump mozzarella and crispy, salty pancetta/bacon and you’re in flavor heaven.