Pork belly rigatoni is my homage to the all’amatriciana inspired by ristorante Armando Al Pantheon in Rome. You too can be inspired without traveling by watching Stanley Tucci, Searching For Italy, the Rome episode. The original recipe is a legacy of the city of Amatrice, made with guanciale and bucatini, but both are unavailable […]
Voodoo Pasta gets it’s sinister name from the black linguine, cajun spices and because it’s sinfuly good. Have fun and make it to your personal taste!
Why shells and cheese? Most recipes call for elbow macaroni so it’s a fair question. If you have read many of my recipes you probably know I travel off the beaten path of conformity, but it’s not different for difference sake, there’s a reason. Shells have more surface area and have a nice pocket to fill with cheese sauce.
Lasagna Bolognese has flavors unlike any lasagna I have ever tasted. Beef, pork and veal plus a “mystery meat” and bechamel sauce make it unique.