Yesterday’s pasta hinted at the flavors of my New Mexican roots
and sparked a urning on my palate.
Along with the vast expanses of open country and the seemingly never-ending sunshine,
the flavor of the local chile is one of the things I miss most…
So today, I decided to just go
Full-On New Mexican
Chimayo Red Chili Bucatini, a spicy roasted red pepper cream!
-Decidedly un-Italian, but delicious none the less!
For the Italian offerings:
Lumache, alla Bolognese
Spaghettini, with basil-parsley pesto