As if in anticipation for thanksgiving,

the Corvo kitchen already smells like stuffing….

Sofrito, fresh rosemary and garbanzos,

simmered in a rich vegetable sock,

with just a hint of tang, from tomato conserva-

would make an awesome base for turkey-day stuffing,

and tossed with our Cavatelli,

-it makes a nice autumnal version of the classic “Pasta e Fagioli” as well!

Also Today:

Garganelli, with braised beef sugo alla toscano

Spaghettini, with basil-parsley pesto