Red Sauce Classics Revisited

Chefs are revving up favorite pasta dishes, making them even better — creating lighter, brighter flavors with more vegetables and fresh herbs.

“THE KEY IS USING the freshest ingredients when possible, such as the vegetables, herbs and garlic that go into these classics. We serve a lot of baked pasta dishes and also puttanesca, chicken primavera, meatballs in a pomodoro sauce, gnocchi with vegetables and mushroom ravioli.

“Two major crowd favorites

Register to view the full article

Please register to access this content.

Already a member? .

TAGS: Menu Trends
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish