I was in the supermarket a few days ago and started laughing when I found a Barilla pasta shape called Pipette. Pipette means "little pipe" but of course that's not why I laughed. It is because I work in a research lab and we use instruments called pipettes day in and day out to transfer liquids around. Our pipettes look nothing like the little pasta though!
I thought it would be fun to try this scientific-sounding pasta tonight, when I need dinner ready in a hurry. The recipe calls for a basic bechamel sauce to be made separately and added to sauteed peppers but I am too lazy to wash too many pots and adapted the sauce recipe for a single pan.
- First, a pot of water was put to boil for the pasta, salted and the pipette pasta was boiled till just tender.
- Meanwhile as the pasta was cooking, I made the sauce by melting 2 tbsp butter in a pan and sauteeing a diced green pepper in it.
- Then I added 1 heaped tbsp white flour and stirred it around till it was aromatic.
- I added a cup of milk, dash of salt and pepper, dash of red pepper flakes, 1/2 cup shredded cheddar cheese and stirred everything into a nice smooth sauce.
- I finished the sauce with a cup of tomato puree and 1 tbsp cream.
- Finally I stirred the drained cooked pasta into the sauce and topped with more cheese and pepper.