Servings: four to five.
Suggested pasta: 1 lb.dried cavatappi or other short, sturdy pasta.
Beyond pasta: Serve over grilled lamb chops or sausages. Mix with grilled or roasted peppers, summer squash, or onions to make a ratatouille-style side dish.
Cheese option: Freshly grated Parmigiano Reggiano.
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This sauce is surprisingly good for how simple it is. I followed the recipe exactly as written, and it was really nice. I put some grated cheese on the dish and added a little sour cream to the sauce to make it a little richer. Even without these additions, though, the sauce is good.
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