Supple strands of pasta luxuriate in an easy, elegant, knock-your-socks-off veal sauce that’s gilded with butter and tomatoes. All in 30 minutes.
Sep 21, 2009 by Deirdre Heekin | Caleb Barber
Bell peppers are slowly simmered then served warm with a garlic-anchovy bagna cauda sauce over them. Use leftover bagna cauda on other vegetables.
- Quick Glance
- 25 M
- 1 H, 15 M