From a recipe snagged long ago and occasionally brought out when I remember how simple, straightforward, and deliciously filling it is, I happily graced the dinner bowls Sunday evening with pasta shells mixed into a creamy zingy basil and mustard sauce, with Italian sausage bits in every bite to make it hearty. There is always the temptation to overindulge in it and I will make no further statements at this time.
"Pasta with Sausage, Basil, and Mustard," by Nigel Slater and published in Food & Wine, September 2002.
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