(from Not Another Cooking Show on yt)
- sweat down chopped white onions
- roasted/charred and peeled red peppers (i sometimes also mix red and yellow peppers), then chopped and added to onions
- add double cream
- blend
- add grated pecorino
(best type of pasta to use with this is trofie)
so tasty & light, yet unique. dare i say, better than napoletana (tomato) sauce.
traditonally from bari, italy. a creamy flavourful pasta dish
incredibly different than just pasta in tomato sauce (even though that’s basically the ingredient list)
the recipe from the url is just an example, pick whatever fits your style and taste
Goes soooo well with veggies like squash and zucchini, which i adore having in my pasta. And I love the mouthfeel (🥴) of a thicker pasta
Also since I grew up in Cincinnati, I have some more sinister takes on spaghetti toppings that I will not be sharing at this time…
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