You know we love DeLallo and you know right now that I’m going to recommend DeLallo staples for this recipe.
No, scratch that. I’m going to recommend just making a once or twice annual pasta-loving, joy-bringing, pantry-stocking online order of DeLallo products. Picture this: one order, a shipment of authentic Italian pastas and olive oils and vinegars and antipasti-type yummies, delivered to your door so you can pull together quality meals on the fly and don’t have to think about it for the whole season ahead. Yeah? (Here’s the link if you want to just pasta window shop.)
Brand allegiance aside, I can’t say enough good things about this creamy red pepper pasta situation.
It’s full of flavor, it is adored by me (for it’s flavor, texture, and nutrition, and ease of prep), by my husband Bjork (for having a super satisfying creamy sauce), by my toddler (for being fun to eat), and by my sister (for being totally vegan).
Speaking from experience, it has all the makings of a weekly staple recipe that is both feel-good for the body and crave-able for the tastebuds.
