Bugialli on Pasta

No, Bugialli is not a sauce, a ragu, or a gravy.   Giuliano Bugialli is a master.  Of at least two pasta dishes that have become staples at my house: Penne Strascicate alla Lucchese and Penne alla Bettola.  Go ahead, try saying it with an Italian accent and inflection - beautiful isn't it?  And because the dishes are both so fabulous - even though I've had the book for years and swear every time I pull it off the shelf that I'm going to try something new - I always end up going with one of these.

Perhaps the fact that one has the most delicious sweet Italian sausages and the other has vodka, has something to do with it.  Hmm.  

The Lucchese is perfect on a fall evening when you've decided to stay in and hunker down with some comfort food.  And if you can get your sweet sausages from Piemonte's Italian Delicatessen - do it.  They're the real thing. While you're at it - pick up some of the "medium" hot links - you won't be disappointed.  Anyway, with its fresh sage and rosemary - and the ability to use the ever-convenient canned tomatoes (San Marzanos if you can get them and they won't break your budget) - and a hint of cream - this is the perfect cold weather pasta dish - hearty and comforting!  OK, add a salad if you must.

How about something sleek and velvety - with just the right bite to whet everyone's appetite for more?  That's the Bettola.  In fact, I have a friend, a VERY Italian friend, who demands this on her Birthday every year and calls it Velvet Pasta because the texture of the sauce is so soft and the flavors are so smooth and subtle.  Add the little bite you get from the red pepper flakes and it tantalizes your tongue in a way similar to the touch of velvet.  OK, I haven't actually licked velvet before.  Maybe the best part?  It's SO easy Classico could do it - and they did!  Ridiculous.  Don't take that shortcut.  It's nasty and unnecessary.

Maybe some day I'll get to Italy.  Maybe I'll sign up for one of Giuliano's classes (where we can discuss his overly generous use of olive oil - the only knock I have against the recipes).  Until then, I have these - and I'm determined to branch beyond them!

I wish I'd taken photos of my most recent efforts.  Alas, this is someone else's.  But mine looked JUST like it.