There aren’t a lot of pasta recipes on this blog – but here is one.

A post from Carolyn. It isn’t that I don’t like pasta – I do. But I do my best not to eat it, or to limit it, for sure. Because of the carbs. But in this case, I’d read about a new pasta that’s sold online, Fiber Gourmet, using a technique for making pasta a resistant starch.

Resistant starch is a carbohydrate that resists digestion in the small intestine and ferments in the large intestine. As the fibers ferment they act as a prebiotic and feed the good bacteria in the gut. When starches are digested they typically break down into glucose. Because resistant starch is not digested in the small intestine, it doesn’t raise glucose.

It means also that less of the carb is absorbed into the body, hence reducing its calorie and carb count. Sweet potatoes are a resistant starch. So are plantains. And cooked and cooled rice is one. Here’s a photo of the box of this penne. Note that this is an 8-ounce box. I cooked the whole box, but I’m certain I’ll get about 5 servings out of it. If you’re a hearty eater, probably not, but I ate small portions. That means it’s not all that “bad” for me. Loved that I could have some pasta and not feel guilty about it.

I’ll include the nutrition info about this also. They offer several different pasta shapes, including one that’s like orzo, though they call it rice. It’s not, it’s pasta. I bought the variety box. This stuff is expensive, but considering I’ll get 5 servings out of that 8 ounces, I’m willing to pay the premium.

You know those days when you have something in the frig you need to use (Italian sausage) but don’t want to run to the grocery store to buy food to go with it, and so you raid the frig and pantry for other things (frozen peas, arugula, cream, and an onion from the pantry). That’s how this pasta came to be. I sizzled onion in some butter and EVOO, then added garlic (lots), then crumbled Italian sausage and let that cook a bit. Meanwhile I boiled the pasta – let me share a bit about that. Eh what? Boiling pasta? Yes. This pasta suggested a cooking time of 15-17 minutes, far longer than a normal penne. I began checking at 9 minutes. Uh, nope, still very underdone. Added another 3 minutes. Still underdone. I drained it at about 12-13 minutes because I knew I’d be cooking it just a bit more in the pan.

I added a raw egg to the hot, drained pasta (kind of a carbonara thing going), then mixed it in with the sausage mixture to which I’d added the peas and arugula. I’d also added a bit of cream too. Heated that through, served it and garnished with some grated Pecorino cheese. A swift move to my table and I gobbled it down. Yum.

What’s GOOD: just because I was making and eating pasta was a treat for me. Loved it. Now, is this sausage sauce a standout above many others? Perhaps not. I have some great pasta on my blog. This one won’t be getting extra high marks, but it was GOOD. I liked it a lot. It was easy, which I liked. The fact that this is a resistant starch made it all the better for me. I liked the firm-to-the-tooth texture – like regular pasta. I’ll be buying this pasta again, for sure.

What’s NOT: nothing really. It was not labor intensive, certainly something I’d be willing to make again, especially with this new resistant starch pasta.

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Oh so delicious. Served warm – it could be an entree, or a pasta side salad.

A post from Carolyn. Looking at this recipe, I might not have given it much attention. Kind of regular-type ingredients (pasta, sausage, broccolini, tomatoes, cheese). Not exactly ho-hum, but when you put them all together, it’s quite a tasty dish. This came from the December cooking class with Phillis Carey. She’s a Southern Italian (actual Sicilian) and she said this recipe comes from Puglia (pronounced poo-lee-ah). For me, the Italian sausage makes it a stand-out, but the creamy addition of ricotta cheese on top gave it a silky finish too. The grape tomatoes are roasted for 20-25 minutes until they’re just at that peak of plumpness and about to fall apart. Do save a little bit of the pasta water as you’ll want to add some of it at the very end to give the pasta a bit more smoothness.

If you have all the ingredients, you could probably make this in less than 30 minutes, start to finish.

What’s GOOD: the combo is really delicious and filling. For me it’s the Italian sausage that gives it a wonderful taste. The tomatoes add umami flavor too, and you get in some veggies with the broccolini. Altogether wonderful.

What’s NOT: nothing at all – easy to make.

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Creamy pasta with luscious lemon flavor and arugula. And cheese. Yummy Parmigiano-Reggiano. A post from Carolyn, but it’s really from my friend Linda.

Linda says: I spent the weekend with my friends Carolyn & Dave many years ago in Palm Desert, California. I picked up a book called “Cooking for Mr. Latte” by Amanda Hesser, a writer [and later editor] for the New York Times food section. I made this recipe finally and it was outstanding. The pasta I used was imported lemon linguine. I added extra lemon zest, Parmesan & arugula. My suggestion is to taste and adjust to your preference. I thought it needed more of everything, except lemon juice. The pepper is important!

From Carolyn: the book from Amanda Hesser is just so cute – it’s about her meeting her (now) husband, and their courtship. He wasn’t much into food, and of course, she was/is. Yet he managed to pull recipes from his back pocket (you’d have to read the book to learn about his cooking), so each chapter tells a little story of their courtship, then bookended with a recipe. Some are his, and most are hers.

When Linda visited me last fall  at the desert house, we went shopping at Home Goods, and she picked up a package of lemon linguine. Now . . . this recipe doesn’t call for “lemon linguine,” just linguine, but hey, if you can find lemon linguine (it might be available at World Market), use it. I bought a package of that lemon linguine too, the same time she did, and I need to try it. As you know, I don’t eat much pasta, but this would be a special occasion.

What’s GOOD: Linda says it was outstanding. That’s enough said! Easy too.

What’s NOT: only that you need arugula and crème fraiche on hand.

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Oh goodness, is this good. Easy to make, and sensational to eat.

A post from Carolyn. This recipe is such a winner. Really quite easy to make – the creamy white sauce starts it off, but then you add cream cheese to it, and Caesar salad dressing. Not a lot of the dressing, but just enough that you can barely taste a hint of Caesar flavor. If you’re into EASY, then do buy a rotisserie chicken, which yielded about 3 cups of shredded chicken for me, just the right amount for this casserole.

After that, it’s the usual kind of lasagna, cooked noodles (I undercooked them slightly), layered with the cheeses and the creamy sauce and chicken. Plus some baby spinach added into each layer. Originally this recipe came from A Pinch of Yum (from 2013!), but I altered it a bit – increasing the sauce quantity and another layer of noodles, and I used a grated cheese blend. Although I’m more of a traditionalist about cheeses (almost never using pre-grated cheese because they put something on it so it won’t clump), this time I was into speed, so I bought Kraft’s Italian blend of cheeses in 8-ounce bags. I used 1 1/2 bags for this recipe. My only caution: make sure you have enough cheese left over to put on the top layer of noodles – you don’t want crispy edges. I also added a pinch of freshly grated nutmeg to the sauce – certainly not traditional! In savory dishes like this with a creamy sauce, I just think nutmeg is a sure-fire winner. You don’t really taste the nutmeg.

I made this the day before I wanted to serve it, and just let it warm up to room temp for about 45 minutes before I put it in the oven. It took a little longer to get it all heated through. I cut it into lunch-sized portions (for one of my ladies’ book groups, a potluck), so use a sharp knife to cut the slices evenly. Do let it cool about 10 minutes before serving.

What’s GOOD: oh gosh, the creamy sauce; altogether deliciousness. It’s easy to put together; can be made ahead too. Loved the leftovers as well.

What’s NOT: not a thing. This recipe is a keeper.

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A combination that is positively made in heaven. Lasagna with a Southwest twist.

My good friend Linda, who lives about 50 miles south of me, (pictured at right) spent a few days with me out in Palm Desert. (We’ve been friends for about 30 years.) We agreed ahead of time that we’d maybe go out to lunch, and would cook dinner in. She cooked dinner one night, and I did it the following evening. This is what Linda made – and oh my goodness – is it ever good. There are a number of recipes here on this blog from my friend Linda, who is an excellent cook. If you do a search (search box top left on my home page) for “Linda,” all of her recipes should come up.

There’s the casserole before baking.

Since I try to reduce carbs, this was a super-treat for me. Lasagna in any form is a treat. But corn and poblano sounded so good. Linda said she was served this lasagna at the home of a friend, and she was SO enamored with it, she wouldn’t leave until the hostess gave her the recipe. Linda has made it many times since then, and has altered the original recipe a little bit.

The original recipe came from Marcela Valladolid (Food Network). In the comments many people increased the number of zucchini, onion, and increased the corn too. And increased the peppers. She did all of those things, and Linda also added just a little bit more to the corn and cream mixture too.

So what is it? It’s lasagna noodles layered with roasted poblano (pasilla) chiles, thinly sliced (and cooked) zucchini, a mixture of corn and cream, and plenty of grated Mozzarella cheese. Linda had made it the morning we went to Palm Desert. She took it in a Rachael Ray Lasagna Lugger, Marine Blue Stripe Casserole Carrier, 13X9. If you don’t own one of these, you should – they are just the best out there. I bought the carrier for her several years ago. I own one too, and it’s rated highly for keeping the temp of things (both hot or cold) better than most other carriers out there.

So I didn’t see all the work that went into making this (yes, it’s a lot), but then making any kind of lasagna is a labor of love, I think! It went into the oven and baked for about 50 minutes, then we turned on the broiler, and it took only a few minutes to get the top really golden brown.

Linda also made Mexican Chopped Salad, a Phillis Carey recipe (picture at right) I’ve had on my blog since 2007. I hadn’t made that salad in a long time, and it went so well with the Southwest style lasagna.

What’s GOOD: the unusual flavors for a lasagna. SO tasty. Different. Worth all the work, Linda says. I absolutely love the unique flavor of poblano/pasilla chiles, so this was a winner in my book!

What’s NOT: This recipe takes a lot of time to make and assemble, requires the use of lots of pots and dishes, plus it’s high fat with cream. The carb count on this is off the charts. You could try to cut this into 10 servings, but I assure you, hungry eaters will go back for a second portion if you do that.

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Ever had this one? The Italians haven’t quite determined which definition they agree on for the word “gricia,” other than it’s for this pasta dish.

Curious as to what gricia meant in Italian, I found out it was a dish created waaaay back in Roman times, 400AD, they think. The other day I was watching a Rachel Ray show and she prepared this. It just spoke to me – since I had radicchio; I had ample mushrooms, although not the type Rachel used. She used hen-of-the-woods – I had just ordinary white mushrooms. I had shallots. I had pancetta too. She talked about guanciale, the fatty sister to pancetta, but she prefers pancetta – mostly, she said, because her husband wants chunks of meaty bits in any pasta she makes. The original of this dish is just shallot – maybe garlic too – and the pork, either pancetta or the guanaciale – pepper, plus pasta, of course. That was it, but Rachel described several riffs she makes on this dish. I took the original recipe and added the radicchio and the lemon zest that she mentioned. I didn’t have any Pecorino, so had to use Parm. I also had leftover Capello’s almond flour pasta (linguine) and certainly wanted to use it, as it’s quite dear. My house smelled so wonderful – the shallot, the garlic, the pancetta plus EVOO.

First up was to roast the mushrooms. See photo above left. They took about 20 minutes in a very hot oven. They were dried out mostly, but still had some moisture inside. And what they did have was concentrated flavor.

Then I started cooking the sauce. Well, not really much of the sauce part as the only liquid is a little bit of cooking water (from the pasta) added to this. The pancetta was added to a large skillet along with a bit of EVOO, and the pork was rendered down, but leaving the fat that came from it in the pan (for flavor). Then I added shallot and continued to cook that (I forgot to add it to the mushroom pan).

Then the sliced radicchio and lemon strips were added and stirred often as it cooked. That really takes but a few minutes. I ladled out some of the pasta water and added that to the pan too. Some cheese is added in the pan when you add the pasta and that’s stirred well (which is why you want to undercook the pasta a little bit). Serve and add more lemon zest and grated cheese on top. I will mention that this dish is very rich. Probably from the pancetta – meaning it has a bit of fat, but that’s what gives it so much flavor. And, I think if you made the full recipe, it would serve more than 4 people.

What’s GOOD: Oh my. SO very delicious. I loved this dish. It’s big on flavor – mostly, I suppose, from the mushrooms, shallots and pancetta. Did I mention how fragrant my house smelled? I had to go out to run an errand immediately after I ate my dinner (leaving my kitchen still in a mess) and when I returned and walked through the door, oh golly did it smell good. This recipe is a keeper. It’s beautiful to look at too, with the dark purple from the radicchio, and the pasta, contrasted with the mushrooms and the bright yellow from lemon strips.

What’s NOT: I can’t think of anything. As I said, this one’s a keeper.

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Ever had vodka sauce over pasta? SO delicious.

Back last month when my grandson Vaughan was staying with me, he prepared an additional dinner. His signature dish. Can you imagine a 13-year old having his own “signature dish?” He’s prepared it for many sections of the family, and to family friends too. I’d not been there on any of those occasions, so he offered to make it for the two of us. He asked if I had any sausage to serve along with it – I did. You can see the Italian sausage coins in the back side of the plate above. It was not cooked with the sauce, but provided some protein for the meal.

He prepared the sauce. I had a box of Capello’s almond pasta (which is the best non-wheat pasta I’ve had) in the freezer, so I used it (in photo above). I didn’t use all the pasta, so had enough to make a second pasta dish (up soon), a Rachel Ray dish with pancetta and radicchio. Vaughan really prefers rigatoni with this (because the large tubes will hold a lot more sauce per bite); I didn’t have any, so we used penne for his.

Anyway, what I will say is that my kitchen was a big mess when we got done. Vaughan did the sauce; I cooked both of the pastas and prepared the Italian sausage. We had 4 burners going (because my pasta needed to be cooked separately from the penne). Today I discovered a splatter of vodka sauce on a container somewhat near the kitchen range – I hadn’t noticed it at the time. That sauce went everywhere.

There’s Vaughan at left – he was grating Parmigiano-Reggiano cheese. I suggested to him that we get everything out and ready, so when he started making the sauce, we’d be prepared to serve when it was done. The recipe calls for a shallot, garlic, tomato paste (not tomato sauce), red pepper flakes, cream (not a lot) and the grated cheese. The sauce is prepared in a large skillet – and a warning – don’t stir too vigorously or you, too, will get sauce in various places near your stove.

The sauce comes together very quickly once you begin. First the shallot and garlic cook over a very low heat in butter (you do not want even golden browned garlic). If I were making this, I’d cook the shallot first and add the garlic during the last minute so there would be no chance of burning the garlic. Then you add the tomato paste, red pepper flakes and the vodka (only 2 T). At the last you add in the cream and some of the pasta water to thin out the sauce a little bit, and some Parm. The pasta is stirred into the sauce on the stove, but off heat (NOT poured on top on your plate), and when you serve it, add more Parm on top and if you think of it, sprinkle a few basil leaves for garnish. I had some, but didn’t realize the recipe called for it.

The sauce takes little time – Vaughan was very diligent keeping the sauce stirred frequently. That’s a ceramic pan, so nothing stuck to it at all. Thank you, Vaughan, for making dinner! So delicious!

What’s GOOD: such a flavorful sauce. The tomato paste gives it lots of character. Vaughan said he’s made it using tomato sauce and it’s definitely not as good. So be sure to use tomato paste.

What’s NOT: nothing at all. Fabulous pasta sauce.

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This recipe has such an interesting story. I hope you’ll read it to learn why it’s called “Stop Trying So Hard” Broccoli Spaghetti.

Reading other blogs is a favorite pastime for me. And Food52 is one of them, with the staff there posting sometimes 4-6 stories a day. And perhaps because I had so much time on my hands the day I read this story, I read more of them than usual. I might have breezed by it just because I don’t eat much pasta. But I did click through (and am so glad I did, as the story is just so fun) and read the short saga of a young chef, James Park, who moved away from his home in South Korea to New York City. Some years had past and he hadn’t made the time to fly home to visit his family. Finally, his family decided to visit him. He went into semi-panic mode. He lives in a tiny, tiny Manhattan apartment and he needed to house them (his mother, father and brother) in the space. And he needed to cook for them. As the arrival became closer he mapped out what he would do with them, partly being tourists and he thought he’d take them to some of his favorite restaurant haunts, assuming they’d be impressed not only with the food, but with his now-prodigious knowledge of food. Uh, no. It didn’t happen that way. They didn’t want American food at all. They wanted to eat Korean food.

The chef never mentioned how difficult it must have been to sleep everyone in his small home space, but he did mention the various restaurants he took his family to, encouraging them to order particular dishes that were his favorites.

But I’ll back up. Arriving at his apartment from the airport with his family in tow:

“. . .per my mother’s request for pasta, I made my signature dish of penne, rosemary-infused oil, charred Italian sausage, and lots of Parmesan cheese—a weeknight go-to for me. This pasta was, in many ways, a reflection of various flavor-building techniques I had learned in culinary school. I wanted them to taste it, to see what their new chef son had learned during our years apart. Aiming to impress, I plated the pasta with extra Parm and garnished with fried rosemary, a flourish of freshly cracked black pepper.”

Her response (he obviously wanted, desperately, to impress his mother) was that this certainly wasn’t what she had been hoping for. She took a bite and said this is good, but she wanted that “other thing.” The one that was white and creamy. She said, you were eating it once when we were FaceTiming.

“. . . To many older Koreans, especially those of my mom’s generation, “pasta” is a dish with long noodles, pretty much always spaghetti, drenched in either tomato or cream sauce. Koreans love their cream pastas. Now that I think back on it, oil-based pastas, like the one I had just made, were not something my family would’ve ever associated with pasta.”

So, on their last morning there, he dug into his memory and tried to recall what he might have been eating during that long-ago phone call and pulled ingredients from his pantry and frig. His mother took a bite and made a satisfying sound of contentment. Yes, this is it, she said. It rated a 10 out of 10 in his mother’s eye. So Chef Park named this Simple Stop-Trying-So-Hard Broccoli Spaghetti, obviously referring to his wanting so hard to impress his family (mother) and finally resorting to something he threw together.

With that kind of story, the recipe had been percolating in my head for the last 2 weeks or so. I had a big bunch of broccoli. I had some thin linguine (my fav). I had milk. And I had lemons. (My Meyer lemon tree is absolutely drooping from the weight of so many lemons.) This recipe is kind of incongruous – adding milk into a pot full of broccoli and onion? Doesn’t even sound good (oh, but it is).

Really, the only change I made was to double the amount of broccoli, and I also cut some of the stem to add in as well. So mine had more broccoli per serving. Not a bad thing.

What’s GOOD: how easy it is to make as long as you have broccoli. This is a dish you could throw together in less than 30 minutes. I don’t buy frozen broccoli, but I’m sure you could make it with that as well. Good flavor, although it’s somewhat bland (just know that if you make this) – with the only highlight the red chili flakes that give this a little zip. I think I’d try to make more “sauce” if you can call it that. When you add in a bit of the pasta water, usually it helps thicken some of the liquid, but mine didn’t do that very well. Since I’m into comfort food these days, this definitely filled the bill, so to speak. The milky consistency was actually quite good. Next time I might add just a tetch of chicken broth granules to the milky broth, but it wouldn’t be a necessary thing. It’s good just the way it is.

What’s NOT: not a thing as long as you have broccoli, pasta, lemon zest and milk. Everything else will likely be in your pantry already (onion, red chili flakes, Parm, garlic powder, butter, oil, fresh garlic). I noticed the leftover pasta had soaked up all the remaining milk, so I may need to add a bit more for reheating.

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You know about shirataki noodles? They’re a pseudo-pasta. They contain zip-zero-nada carbs.

Many years ago when shirataki noodles became more widely available, I bought some for my DH and me to try. Since he was a Type 1 diabetic, any suggestions on how to reduce carbs was a good thing in his world (and hence, mine). We prepared them according to the package directions, and I served them with some kind of sauce (don’t remember what). We thought they tasted awful. They had a kind of musty taste and the texture was mushy. Yuk. Well, since then, since I’ve gone on the Gundry (Plant Paradox) diet, I’ve learned more about these shirataki noodles (Gundry calls them fool-dles) and have followed his method of preparation (which isn’t much more work, but there are 3 steps to it – rinsing, cooking, drying). I decided to give them another try, and was very surprised at how good they tasted this time. You can find them in most mainstream grocery stores, usually in the refrigerated Asian section – they come in a flat pack, clear. There are a few brands out there – I used Miracle Noodles. They also come in a spaghetti shape and rice shape. What’s nice, is that the noodle becomes zero calories (they are made from an Asian yam and apparently they just slip through your digestive track without metabolizing, hence zero calories).

Now, you need to know, I love mushrooms. I’ll eat them just about anytime, although I rarely eat them raw (like in a salad). But cook them in a little oil and butter, salt and pepper, and I’m a happy camper. I love mushroom soup, and this came about because I had about a cup of mushroom soup without cream in my refrigerator. So I started with that and enhanced the mixture with more ingredients, and this soup was created. Since you won’t want to prepare a whole recipe of that soup, I’ve re-arranged it here with all the ingredients from the soup, plus the enhancements I added.

When I made it, it served two and I was tickled to have a second portion to have as leftovers. But here, I’ve started you off with 2 packages of shirataki noodles (I used the fettuccine shape) so it will make 4 portions, I believe. If you’re feeding a starving teenager, then this amount of shirataki may not satisfy. You can easily make this with regular pasta. I’m just telling you how I’m able to eat it with this carb-free diet I’m on.

This sauce comes together in a hurry – although you DO want to utilize some dried mushrooms in this (they have a LOT of flavor, believe it or not), and they need to be soaked in warm water for at least half an hour. But the rest of the preparation is just chopping and slicing the various ingredients. And then combining them at the right time. You don’t have to use asparagus, but I had some in my refrigerator and thought they added a lovely texture and flavor to the dish.

What’s GOOD: the mushroom flavor is very prominent (a good thing for me anyway), and I loved all the different textures of the different mushrooms. And the asparagus. And the shirataki. As long as you don’t overcook the shirataki, they also have good texture. Overcook them, and they become mushy. Obviously, don’t do that!

What’s NOT: there is a bit of prepping – all the slicing and dicing, but truly it’s not that time consuming.

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First off, I have to tell you about one of my birthday gifts. I happened to mention to my daughter in law, Karen, about Rachel Ray’s pasta pot, about how it’s an elongated oval in shape so you can plunge the entire length of linguine or spaghetti or whatever long pasta you’re using and you don’t have to stand there over the steam facial trying to stuff the pasta down into the boiling water. Always seems to me like that’s problematical at times. I thought my DIL would want one for herself, since she makes pasta with some frequency for her family. I never thought she’d buy it for ME! But she did – for my daughter Sara (our birthdays are 5 days apart) and for me. Then she went shopping and bought some lovely California olive oil and several packages of long pasta and some high-end tomato sauces and wrapped it all up in cellophane and gave it to us. What a fun gift.

This is Rachael Ray Porcelain Enamel II Nonstick 8-Quart Covered Oval Pasta Pot with Pour Spout, Red Gradient– it’s quite long – oval in shape. Comes in 3 or 4 colors. It’s available at Amazon – click the link.

This new pot is SO great. I just LOVE LOVE the long oval shape and I made pasta last night just so I could use it and try it out. On the far side – the edge – you can barely see it, there’s a pour spout. The handles (can’t see them in the photo, sorry) have soft red covers so they don’t get too hot to handle. The pot is nonstick, though I don’t know that I’ll use it for actual cooking. It’s not a super heavy pot, not like cast iron. I was gleeful as I decided to make some pasta since I consider it a real treat.

I’ve been working on a project – it’s taken me weeks and weeks – sorting through and throwing away most of my old-old recipes that I’ve been collecting (these are clippings from numerous magazines and newspapers, 3×5 cards sometimes, a few from the early internet days and some stray cooking class recipes on which I’d made no notes whether the dishes were good, bad, etc.) since the mid-1960s. Most of them I’d never made, but they were sorted into categories and I’d rarely dip into the folders. Some of the pocket folders I haven’t touched for 5 or more years. Definitely time to do something about them. None are in my recipe software. So I’d dump out a pile of recipes – somewhere between 50-300 in each folder and standing at my kitchen island I’d start a discard pile and a few would go the other way to be input into MasterCook. In the pasta pocket folder containing about 100 recipes I saved out 5 recipes, of which this was one.

The recipe I decided to try comes from one of the Café Beaujolais (Mendocino, California) cookbooks. Don’t know which one. It called for andouille sausage or linguisa. I had regular Italian sweet sausage instead. And it might be really good with chorizo too. And I added onion which wasn’t in the original recipe. Otherwise it’s mostly Margaret Fox’s recipe. I used less cream, more cheese and maybe a few more slivered peppers.

What’s GOOD: oh my goodness, was it good. Maybe I was just over the moon at having pasta in any way, shape or form, but I loved the combo of sausage and cream – which is what Margaret Fox wrote in the original recipe, about the affinity of the two; something she’d never tried before until her husband created this dish. I used half a cup of cream for the whole dish which serves at least 3, maybe 4 small servings. So, not too bad. Loved this. I’d definitely make it again. And, it came together in a jiffy.

What’s NOT: not exactly a low calorie or low fat dish, sorry to say. It satisfied all my cravings for sausage and pasta and then some. Seems like I dirtied up a bunch of pots and pans, but really only two; it’s just that they were both big ones.

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