Looks good, Mama.

I did bucatini al' amentriciiana the other night but am
hungry for a good gravy.

http://www.nytimes.com/2008/01/16/dining/161irex.html?_r=1&ref=dining

I don't use red pepper flakes in mine - I just do it the old-fashioned way - no one ever has it repeat on them that way. I love a good gravy (sauce to those that don't know what we are talking about) and a good thick, hearty gravy and a loaf of homemade bread is a meal to me! Don't even need the pasta!

I went light on the red pepper flakes and no one knew they were in there.
My friend wants to put cayenne in everything now to the point I hate to eat
at his place. Long story....

I could make a meal of meat balls and gravy but am a slave to linguini.
I love it so.

I got the guancale from Salumi in Seattle - good stuff.

I could eat pasta every day - all different ways - all different sauces - it's heaven to me.

I like foods with a bit of a zing once in a while - to many that I know have to have HEAT with everything and that takes the taste away from the foods. I believe in being able to taste the foods.