Pasta Shells with Spicy meaty Red sauce
Bringing flavors together in this dish was fairly straightforward. I have found with Italian cooking that if the components like red sauce or a filling taste good - the overall dish usually is great. I know how I like my red sauce to taste: fresh and sharp with that tang of good herbs and garlic. I want the meat - whether sausage or ground - to be seasoned well. Fillings: use good pesto or fresh basil. Fresh cheeses. Good pasta - homemade if possible. Cooking outside of my own markets on the other side of the world means I have to try different products to get the right fresh flavors - and it has turned out to be pretty straightforward. For me, Italian cooking will aways mean using the best farm to table ripe vegetables and fresh ingredients. I'm learning that this is true for any cuisine. And when one sees large pasta shells at the store - one must do something with them, right? 1. Prepare the Red Sauce and the Shell Filling Red Sauce: Here in Malaysia, I go with what I can find....