Last Wednesday, I combined my leftover Arrabbiata (and browned Argentinian sausage) sauce with a leftover pimento-fig-port compote. Scottish Oat Stout was added as the mixture warmed in order to bridge the flavors of the two sauces and to loosen the consistency. I served the crossbred concoction over a squid ink fettuccine – an avant garde move – and it actually worked… very well, I might add.
The sauce was a fusion of sweet/jammy dark fruit flavor from the figs and heat from pimentos/Urfa Biber/black Lampong pepper. Red bell peppers, Thai basil, Early Girl tomatoes, red onion, and lemon offered acidity, umami, and vegetal accents. I was even more surprised when the clammy/oceanic and mineral flavor of the pasta provided a stable core on which this complex sauce could rest. Grated ‘Toma’ cheese added a bit of creaminess to the flavor and mouth feel.
The Flavor Democracy 