January 30, 2012
In the winter, I always make tons of this pasta and freeze it in quart-size Ziploc bags for quick meals. It’s inspired by some of the best sauces I’ve eaten all over Italy and NYC... I like this sauce with tubetti or short mezzi rigatoni, so that it gets into all the holes. The pork lends fattiness, the wine gives a balanced acidity and the pancetta delivers all the wholesome saltiness you could ever want from an ingredient.
Andrew Zimmern’s Picks:
You can put a lot of stuff between two slices of bread and call it a sandwich, but here are seven I’d walk across burning coals to eat. Seriously. »