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Entree
Post-Apocalyptic

Zombie Brains

Also known as Fusilli Corti Bucati and the best zombie blood sauce you’ll ever indulge in. Don’t let the anchovies scare you — you’d never know a tin of anchovies was sacrificed!

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Prep TIME
20
cook TIME
35
TOTAL TIME
55
servINGs
2

Make it for game night! This recipe was crafted to help set the theme for:

Survivors' Crucible

8-9 players
Ages 12+
90 min
Role Playing Party
Post-Apocalyptic

After a devastating zombie outbreak, a group of desperate strangers seek refuge in a safe house...but soon find themselves under siege. Will they work together to survive, or become part of the horde?

SEE GAME DETAILS

Ingredients

  • 1/4 cup olive oil
  • 6 large shallots, minced
  • 1 teaspoon brown sugar
  • 4 cloves garlic, minced
  • 1 pinch salt and pepper
  • 1 teaspoon red pepper flakes
  • 1/2 small tin of anchovy fillets drained, or 4-5 anchovies (not the pickled white ones)
  • 1 6oz. can of tomato paste
  • 1/2 of a 16oz. package of Fusilli Corti Bucati pasta

‍

Parsley pesto:

  • 1 clove garlic, minced
  • 1 cup Italian parsley leaves, chopped
  • Splash of olive oil

Directions

  1. To make the Parsley Pesto: In a small bowl, combine 1 clove garlic (minced) and 1 cup Italian parsley leaves (finely chopped) with a splash of olive oil. Stir to combine and set aside.
  2. To make the sauce: Heat olive oil in a large pot over medium high heat. Add shallots and garlic and season with pepper and a pinch of salt. Cook, stirring occasionally, until the shallots have become soft.
  3. Add the brown sugar. Cook until shallots are caramelized with golden-brown fried edges (15 to 20 minutes).
  4. While your shallots are caramelizing, cook pasta according to package directions until al dente. Drain (reserving 1 cup of pasta water for your sauce) and set aside.
  5. Once your shallots have caramelized, add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.
  6. Add tomato paste. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes.
  7. Add your reserved 1 cup pasta water to your shallot mixture and stir until combined.
  8. Add your cooked pasta to your sauce  and cook over medium-high heat until pasta is thick and sauce has reduced and is sticky, but not saucy, (about 3 to 5 minutes).
  9. Serve hot and garnish with a spoonful of parsley pesto.

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