I don’t know why, but my among my favorite courses of relaxation is messing around with various bits and pieces in the kitchen to combine them with tomatoes over pasta. A basic meat sauce, Bolognese, lamb and red wine, lamb in the Abruzzi style, some bizarre concoction that uses shallots, herbs de Provence, and prosciutto, and puttanesca… my dearly beloved puttanesca.
I come by my obsession honestly. I’m an adjunct member of a big Italian family.
As I write I’m wearing my favorite hat: “Carroccio’s Rocotta” it says over the bill, “Since 1890, Nutritious, Appetizing.