There’s no better pasta supper than one with a sauce made from scratch from plum tomatoes and mixed with sausage, then loaded with Parmesan cheese and topped with basil.
Wow. Just. Wow. And the wine, after the jump.
Delishy.
My husband, Greg, and I are co-founders of SCF, which chronicles what we eat, drink and grow as we raise our daughter on a tiny plot of land in the Lower Hudson Valley.
