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Alfredo Mostaccioli
July 10, 2007

This recipe is a KEEPER. A genuine GREAT "base" for dressing pasta dishes. I've been using it for years (just never knew -- or even thought about -- the proportions). Thank you. ******* Given this SAUCE tossed over pasta, you can decide about your accompaniments (chicken, beef, seafood, vegetables, etc.). Add whatever you like (cooked onions, peppers, peas, corn, carrots, zucchini; cooked beef, poultry, seafood or whatever) to your PASTA. If you feel like it, add (fresh is preferred, but dried is OK, too) Tarragon, Dill, Marjoram, Basil, Oregano, or Cilantro. Got a man (or older boy teen) in your home? Think about incorporating bacon and/or one or more "shakes" (approximately 1 T.) of Worcester Sauce and/or Hot Sauce and/or prepared Horseradish) into the SAUCE. Use ANY pasta of your choice. IMO, the "thicker ones" (e.g., rigatoni, rotini, gremeli, penne, etc.) are preferred (they're more prone to absorbing the SAUCE, as well as the flavor(s)). Use THIS SAUCE and your own preferred "accompaniments". It's unlikely you'll go wrong! ***** We use SALTED butter in my home. Therefore, I do not add salt during preparation of ANY dish I prepare (the shaker is on the table at all times, but no one seems to notice). At the same time, this recipe seems to "work better" when UNSALTED/SWEET butter is used. My advice: start with this SAUCE (it's really good) and "run with" the rest of your mral.

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