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I made this tonight to go with some salmon and little trees (broccoli) for dinner with Brother Pius here in the rectory. This is a good, quick side dish with any kind of meat or fish. But it also works well as a main course with just a salad (think Friday meatless meals). You can, and certainly should, adjust the seasoning according to your tastes. Brother Pius doesn’t like food too spicy, so I went easy on the crushed red pepper, and it was delicious. If it were just me, I probably would have added more.

You can really make this with any kind of pasta, which is true of a lot of pasta dishes. But I like this one with a “stringy” pasta, like fettucine or spaghetti, or perhaps a nice bucatini.

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