This is a full-flavored, spicy Italian pasta best served with a good Chianti and an excellent Ceasar Salad. The latter recipe will follow soon. The recipe is a recreation of my Tuscan grandmother's except for the baking approach to cooking. It is a complex recipe but the result is beyond compare. The recipe was published in the Wisconsin State Journal on March 17, 1985 in my name and was not copyrited.
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