There are two parts to this particular recipe. First of all you have the pasta, which you’ll end up with far more than most normal households can eat for dinner. So feel free to freeze the extras. The pan sauce is designed for two people. In truth there are no real measurements on the ingredients, what is below is a rough approximation. But saying a “pinch” of everything leaves you wondering if maybe there should be more shallots than peppers. more…

I came into some lobster ravioli recently, and after making a mock-carbonara for them Thursday evening my wife indicated her interest in having them for dinner the next night. Her being Catholic makes meat a no-no for some reason on Friday’s during Lent. She seemed genuinely interested in having them, plus they were conveniently not frozen like the fish we have on hand in the chest freezer. Before dropping her off at work she wondered about a sauce. “Can I just eat them plain?” more…