Our DIL recently gifted us a new type of pasta that the maker touts as being optimal for the uptake of pasta sauce. I prepared it for dinner this evening. The pasta is called Cascatelli which means waterfall pasta. It has a corrugated surface that makes it look like an extrusion. It took a few minutes longer to cook than our usual Bucatini, Spaghetti and Fettuccini. I made some meat sauce for it, and we had it with some leftover bruschetta from yesterday’s dinner.
It was satisfying, but I missed the whole optimization for pasta sauce thing. It just tasted like pasta – maybe a tad chewier. What can I say?
