I’m a big fan of less saucy pastas. I want to be able to taste the al dente noodles, and in this case the fresh crisp asparagus. Plus what more does really good pasta need other than cheese and some oil? This Rigatoni with Asparagus and Sun-dried Tomatoes uses lots of fresh and canned ingredients, so it’s a nice combination for these trying quarantined times we are in.
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