rocco pasta

So about that pasta, I stopped by the market to pick up the ingredients and made it for dinner. It’s really easy to throw together, especially since you can toast the nuts, heat up the sauce, chop the parsley, and grate the cheese while you’re boiling the pasta. The nuts are a particularly interesting touch. I just made that Ellie Krieger pasta the other day, which also had nuts, so I guess that’s the theme for the week.

It’s pretty rare that I buy jarred sauce, but this recipe called for a specific Bertolli sauce with burgundy wine. I can’t actually say for sure that this recipe would have turned out differently with a plain jarred sauce, but you can get it in just about any supermarket, so why not give it a try. I know, I’m not really about endorsing specific brands like that, but if the recipe ain’t broke… My only possible complaint is that when you mix the ricotta cheese into the dish after the pasta is cooked, it cools everything down a bit, so make sure your ricotta is at room temperature before you add it. If you want to try the recipe for yourself, check here, or you could buy the cookbook.

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