KW I admire your drive to the other states to procure the proper pasta!
I also agree that other pasta's can be used, I find that the ones with wells ( ziti, buccanti, shells , and cork screw ) make this recipe it's best.
They seem to hold the sauces better then the plain pasta's.
bw
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Originally Posted by Kitchen Witch
When I make it - I use Buccatini (which I have to drive to the next state to find!) or Perciatelli; a few times I have used linguine/fettucini.
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