pasta: rigatoni

As I’d always like to say, “It’s all about the sauce”. A key ingredient is carrots. It packs the right amount of richness with the balance of sweetness and tanginess. By adding fennel infused sausages which I love (although I’ve noticed being abroad has a short supply of this). The combination of all the ingredients come together to create rustic flavors that take me back to my grandmother’s kitchen. I’d like to share with you the recipe that I use so that you can enjoy it as well. The recipe for the mother of all sauces: 2 bottles of Luigi Vitelli strained tomatoes 1 head of garlic 2 medium carrots 2 medium onions 3 tbsp of basil to taste (if you have fresh, use that) 3 tbsp parsley to taste (fresh is always better, though dry would do) Dice the carrots and onions into small cubes. Mince the garlic. Over medium... Read the Rest →