On one end of the spectrum, you’ve go light and bright
Conchiglie alla Sardo,
with Spanish sardines, trevisso, toasted pine nuts , fennel, pickled peppers and toasted focaccia crumbs
And on the other end you have rich, creamy
Rigatoni, with Leek Fonduta
melted leeks, cream and parmesan…
Hopefully you find yourself in-between these two!