This sauce truly makes EVERYTHING better! I can’t remember my life without it and had to buy a few more to give to family and friends!
Semolina organic wheat from 1890, Vescera pasta is dried slowly to give the best
al dente stand up on your fork taste without the added ‘guilt’ of gluten and subsequent bloating with weight gain. After receiving two boxes of Vescera Penne Rigate I had to order the bundle! I made a supper for my friends with the penne, wild shrimp from Peters’s Fish Market, shiitakes, a lot of garlic, sweet cherry tomatoes and fresh herbs.
Thank you Ric!!
Ric’s seasonings, rubs, and sauces are beyond great. I first tasted the unforgettable in 1995 across from Zena school in Woodstock. I’ve been chasing those flavors ever since. At home, the closest to being in his restaurant is using his seasonings, rubs, and sauces. Bone in is always best but boneless is other worldly too. Vegetables, pork, chicken, fish shrimp and any seafood. My favorites: purple haze shrimp. Jerk chicken. Blackened string beans with remoulade. You will be impressed and so will your guests 😃
Deep flavor. Perfect balance of Smokey sweet, tomato, and vinegar. Tastes like it was smoking all day! A perfect balance between Carolina and Kansas City styles. A new baby born of the two. I was born in GA. Then lived in Charleston. This is my new favorite go to. Also great on steak and burgers. Very versatile. You can’t go wrong …😃
It’s not just the low carb content in this pasta (amazingly low)— add that to cooking it to the perfect al dente point, and add anything for the best dinner of the week. I’ve used sausage, mixed the pasta with red peppers, shallots, and greens… you get the idea. A side by side with the pasta I always used— there’s no comparison.
I’ve turned my bestie on to this, and have sent it to my son in Oregon, hoping to spread the deliciousness out west.
Really perfect, Ric, and the pasta with a bit of the Sicilian olive oil, with some herbs—- deliziosa.
Grazie!
