I picked up a copy of a Food & Wine Supplement a couple of weeks ago, called Food & Wine Fast. It’s similar to what Fine Cooking is doing with their supplements – gather recipes together in a theme and publish it as a special issue. Most of the recipes have already been published, but I’m a sucker for the special issues, especially when all the recipes are quick to make.
Larry picked out tonight’s pasta, and it was very good. Dinner was on the table in less than an hour. Next time, I’ll use a bit less pasta. I liked the spiciness from the crushed red pepper, and the smokiness from the bacon. We used whole wheat penne, and thick cut turkey bacon (Willie Bird, of course). This would make a really nice weeknight meal and Larry said he definitely wants this again. We hadn’t had garlic bread in a long time. Yum, yum.

• Penne Arrabbiata (Food & Wine Fast, p. 34)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)

Wine: David Bruce 1999 Ranchita Canyon Sangiovese (Paso Robles, California). Good.