This pasta was good, easy to make and just the right amount of heat from crushed red pepper flakes. And excellent with garlic bread to mop up the extra sauce.
- Rigatoni with Spicy Tomato-Vodka Sauce (Fine Cooking #77, March 2006, p. 82C)
- Butter Lettuce with Poppy Seed & Tarragon-Crème Fraîche Dressing (Fine Cooking #86, July 2007, p. 49)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
Wine: Chumeia 2003 Dante Dusi Vineyard Zinfandel (Paso Robles, California). Good, even better with the pasta.
Another case of great minds think alike! I made penne (whole wheat) with vodka cream sauce last weekend. I used Giada’s recipe because my brother & sister-in-law gave me her book and I had made a batch of her marinara and froze it in portions.
It’s scary how we sync up our cooking! Was it good?