Summer may be officially over but there’s still plenty of its produce kicking around. My grocery store is still bursting with stone fruit, summer squash, and tomatoes of every variety. So while I can feel my focus shifting towards the pumpkin spice of it all, I’m still keen to cook with the produce available. The simple solution to this is to take the summer’s best and wrap it up in a nice, cozy package. And that’s exactly what today’s Creamy Tomato Risotto is.
When I was young, butter and noodles were all it took to thrill me. I was a pasta purist, I never liked it overdressed. Too much sauce just got in the way of the carbs. Fast forward to today and nothing much has changed. I still like my pasta sparsely sauced and plentiful. And I have a healthy appreciation for the simpler noods out there. But there are a few things that have changed and this 40 Clove Bucatini reflects those perfectly. My taste for bitter foods being the biggest shift, followed closely by my love of intense flavors. This seemingly simple bowl highlights both – with ribbons of bitter and brilliant radicchio and a thin but potent sauce flavored by 3 heads of roasted garlic.
