It’s Mother’s Day week and given that I work in a family owned floral shop, things can get a tad busy. Dinner needs to be quick, tasty and filling so they use to frequently be what I called Pasta Surprise (it’s pasta again, surprise!).
Having to go gluten free lead long months of no pasta followed by several months of trying different brands – I’ve discovered that I loathe most rice pasta. Too gritty, it’s either chewy or soggy, there is no in between.
Most of the corn pasta I buy is Italian made, one of our local butcher shops has a nice selection but I actually found this one tonight at Metro. I was thrilled because it was a rigatoni and most pasta offerings are penne or spagetti. This pasta was more like I’m use to, cooked up to al dente nicely, good taste, nice texture, no grit. It’s gluten, egg, dairy and cholesterol free.
Since I’m still managing my carbs carefully, I cooked a half bag of pasta and added it to a very full meat sauce.
The recipe was basically two pounds of ground beef, one large green pepper, half of one white onion, a 16 ounce can of diced tomatoes, cooked pasta, minced garlic, thyme, oregano, basil and rosemary. It made six large servings.
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