Tried this recipe for the first time at the beginning of the month, and it wasn't hard to make the call to return to it again so soon. I like to dress it up with diced andouille and I prefer sweet orange or yellow bell peppers to the green peppers called for in the ingredients list. I wonder what it will taste like if I remember to buy mushrooms for it, at least one time?
"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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