There’s just something about big, chunky Maccheroni, in a fresh ground sausage ragu that just screams
1970’s Italian Cookbook
I’m sure the recipe can be found on page 72, right between the Veal Scallopini, and Baked Manicotti with Spinach
But as most things that stand the test of time,
It still holds up to the hype!
Spaghettini, alla Siciliana
Fusilli, with Squash, Sage and Walnut Cream sauce.