Felt like another pasta dinner tonight — more pacifically, paccheri ai sugo d’agnello e funghi.
I meant to try one of the new pasta shapes I bought yesterday at Ocean State Job Lots, but I already had an open bag of paccheri, which were kinda the perfect foil for a sawce made with local ground lamb, sliced urrster shrooms fried up in the lamb fat, finely chopped garlic, diced onion, celery & red pepper, a chopped Serrano pepper, toasted tomato paste, a splash o’ Zweigelt, and the last of the pizza sauce I made last week. Also crushed rosemary, thyme & oregano. Finished with a teeny splash of heavy cream.
Heaven. One of the best pasta dishes I’ve made in recent memory, and I’d have paid good money for it at a restaurant. Good thing I didn’t have to 
Insalata di rucola ai limone e Parmiggiano Reggiano on the side,
and a lively German Zweigelt that paired well with the pasta.
