New Year’s week is known for three things: bringing friends and family together, bringing delicious food to the table, and bringing on hangovers. Thankfully, our friend and esteemed food historian, Francine Segan, has created the holiday meal that we have all been (literally) aching for: hangover pasta. Find the recipe after the jump.
For those who party too hard on New Year’s Eve, this is the perfect New Year’s Day meal. This velvety pasta is made without cream or meat, so it can be embraced by even the most sensitive-stomached. Dig in, and let the healing begin!
What You’ll Need:
1 large potato, about 7 ounces
Olive oil, 4 tablespoons
Garlic, 3 cloves, crushed
Felicetti Spaghetti, ½ pound
8 tablespoons Grana Padano cheese
Dried red pepper flakes
What to Do:
1) Peel the potato and cut into small cubes.
2) Put garlic and oil into a medium saucepan over low heat. Cook slowly until garlic begins to turn gold, then add potato cubes and cook. Stir occasionally for about 10 minutes, until the cubes start to break up a bit.
3) Add about 2 cups of water to cover the potatoes in ½ inch water.
4) Raise the heat, bring to a boil and let simmer for 10 minutes until the potatoes are very soft.
5) Break spaghetti into pieces and add directly into the pot, stirring to combine.