Laurie Notaro's Dish of Death

Categories: Candy Hearts

notaro candy.jpg
Katie Johnson

Chow Bella has a valentine for you. For the rest of February, we're handing out Candy Hearts -- stories of food and love from some of our favorite writers. Enjoy.

I place the bowl of spaghetti on the table directly in front of my husband. Then I stand there for a moment and give him a dirty look, just like I do every time I make spaghetti.

See also:
- Laurie Notaro's Army of Foodies, the Amuse Douchers of the Culinary World
- Laurie Notaro's Army of Foodies, Part Two
- Candy Hearts archives

"So," I say in a completely serious tone, "is this magic bowl of spaghetti sending you a message? Because if the pasta is trying to tell you something, I think we need to clear it up right now before I bring the meatballs out. Any messages from beyond? Or behind?"

And then I wait.

"I'd rather not talk about it," he usually says, which is the right answer.

I'm sure not everyone eats spaghetti like this, but it's become something of a custom in our house. The gravy is homemade: the meatballs are the result of generations of meat and cheese mashing until they are perfect. I'm a pro at making gravy now, but when I was in my 20s, it wasn't such an easy task.

Although I'd been watching my nana make gravy since I was old enough to know that hot oil will pop into your eye if you stand too close to frying spheres of meat, it took a certain amount of chutzpah to take on the duty myself. One afternoon, I decided to give it a shot and followed my nana's directions, mapped out in her formal script on a stained recipe card.

I rolled out the meatballs out perfectly, a precise combination of beef, pork, bread crumbs, garlic, and Parmesan. Nana's recipe. After frying them to a crispy deep brown, I plopped them into the gravy, which had been waiting patiently in a pot next to the frying pan.

From the aroma steaming up from the simmering sauce's popping bubbles, I could tell it was probably my best batch yet -- my family's ages-old mainstay tomato sauce for all things Italian: lasagna, eggplant Parm, and most importantly, macaroni. My nana's gravy acumen left a lot to live up to. It takes hours to make, and the longer it simmers, the better it is. I left my gravy on all morning and thought that as long as I was going through the trouble for my own dinner, I might as well spread the glory of gravy around and put together a nice lunch for a guy I had just started dating.

Instead of eating off the roach coach, he would have an awesome dish of spaghetti and meatballs.

When the gravy was finished, I assembled the spaghetti and meatballs together in a Tupperware bowl and brought it to his place of employment, eager to deliver such a delicious lunch. He smiled when he took it and said he would call me later that night. I waited in wild anticipation of what he would say. Italian girls have a lot to make up for; if you're not willing to have hot wax poured over 90 percent of your body, you'd better be exceptional in other areas. I was hoping gravy was mine.

And he did call when he said he would, then invited me over. He made no mention of the spaghetti, but as soon as I got to his house, his reaction couldn't have been more spectacular.

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