Italian

A nice quick pasta that everybody simply loves. Sometimes the chef is applauded for the most simple dishes. Well, this one is the one. On a weekday you will score high points on this one.

Wine in the dough. Yes, it plays an important role in the fermentation process and it adds a more intense taste to the bread and airy texture. The sage of course is important. Crispy and a sensational addition to the taste.

Bitter and sweet. A great bite. The taste stays with you. And that taste is so nice that you will find yourself preparing this again, soon.

I had this pasta sauce for the first time when I was visiting my friend Katrin in Hamburg. It took a while for her to prepare it before she was satisfied with the taste. The quality of the sauce depends on your patience. It should be well reduced. That’s crucial for the taste and the substance. Patience it is, but it’s for a good cause.