My grandmother’s recipe for the tastiest dinner that can be prepared in about ten minutes
Imagine cloud-soft star-shaped pasta swimming in crimson béchamel silk, cradling ruby meat confetti—the kind that makes your spoon pause mid-scoop while you whisper, “Nonna Lucia, sei una strega (Grandma, you’re a witch).” My Nonna Lucia baked this in her 1923 Chicago tenement kitchen after her fishmonger husband vanished on Lake Michigan, using up hoarded stellini to feed hungry steelworkers. For 101 years, it’s been the star of every Festa di San Gennaro, snow day, and “the world’s on fire but this dish is perfect” moment. When you crack through that crust, you’re not just eating dinner—you’re tasting the grit of a woman who fed 10 children on a seamstress’s wage.
Why You’ll Love This Recipe
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