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2 quarts
pastaEasy
By Julee Rosso and Sheila Lukins
Published 1982
Everyone should have a hearty pasta sauce like this one in their repertoire. A printed recipe for a dish this casual may seem superfluous to those who throw together such simmered sauce improvisations on the spur of the moment. We think balance and harmony are as important here as anywhere else; however, feel free to change the herbs, omit the hot peppers, or increase the garlic as you see fit, in order to make the dish your own.
We like to serve this over short tubular pasta such a
