This evening's fare came from The Grit Restaurant Vegetarian Cookbook, which may be a bit of a shocker for Roediger House regular Michelle. But I substituted andouille sausage for the vegetarian "sausage" links called for in the recipe, so it was still true to meat-eating form. And it was quite good.
"Linguine with Smoked Gouda and Wine Sauce," from The Grit Restaurant Vegetarian Cookbook, by Jessica Greene and Ted Hafer. Athens, GA: Hill Street Press (2001), p. 64.
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