You probably notice I dont often make flavored pasta, I have nothing against them, I just simply operate under the principle of only adding what is absolutely necessary to a dish. I like the nakedness of the flavors, I like to taste the individual ingredients, and usually flavored pasta’s intended flavors are subtle at best. Besides, good pasta needs no further embellishment other than a simple sauce.
But occasionally, I like to make an exception
-Red (orangey-pinkish) just seems to be the perfect color for Cock’s Comb shaped pasta.
Fusilli, with Ragu alla Bolognese
Spaghettini, Alla Siciliana