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  1. This recipe strikes as one that a drunk person came up with. Stumble home, dump in sauce, throw in pasta raw because meh, and forget you were cookin and come back and its partially burnt but still tastey.

  2. The real reason why you shouldn't use cast iron is because the acidity of the tomatoes and the relatively long cooking time are going to ruin the seasoning. Lots of love from Italy!

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