With the weather still dicey, we canceled dinner reservations and stayed in. After a four person shopping extravaganza at Zupan’s I made Christmas Pasta, based on a recipe from Rachael Ray Magazine. My changes: I didn’t use any EVOO — who needs it when cooking pancetta and sausage in a non-stick pan? I used all spicy sausage, no mild, and skipped the veal. I didn’t think it needed that much meat and I was right. I also added a healthy pinch of red pepper flakes. This was very good – special without being too rich. (Though there’s no way was this is a 30 minute meal. An hour at least.)
With a nice salad, and a 2005 Montaribaldi Barbera d’Asti, we were all content to snowbound.
This post was written by
Nadya – who has written 117 posts on UniBrain Trust.
Nadya is the resident food giver and trip planner. She likes to make things, and occasionally finishes them. Look! Shiny thing! You can often find her fixing JIm's spelling errors.