A little trip up north to the Piedmonte today

Pasta “Sagnarelli”

Sagnarelli

With Dolcetto-Braised Beef Sugo,

Sagnarelli sugo

Pretty much a match made in heaven.

Also, today:

Mafalda, with Salse Verde (sardine, anchovy, caper, parsley, garlic, lemon, bread crumbs )

Gigli, in a Spring Garlic cream sauce