I read recently that rigatoni and linguini were making a comeback. What? Were they ever not beloved and au current? If we had known they were no longer in style, we would have eaten them anyway.
Pasta is always in season. The great thing about it is that it picks up and tags along with whatever is growing, swimming and grazing. Vegetables, seafood, beef and ham all show off the versatility of high-energy pasta. Springtime fresh flavors, such as herbs and early peas, offer an example of its adaptability. Even those with gluten allergies and sensitivities can enjoy wheat-free products that adapt to any pasta recipe.
We’ve all seen the fancy mac-and-cheese dishes with lobster. North Carolina crab can taste just as wonderful in Stovetop Crab Mac & Cheese. This sharp white cheddar sauce complements the sweet crab. A short pasta, such as rigatoni, holds lots of cheese goodness and crab in every bite. This quick stovetop recipe is a departure from the usual baked versions. A fresh green salad rounds out the flavors.
