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Here it is—my favorite pasta dish. Ever. I learned to make it with torchio, an unusual funnel-shaped Venetian pasta, but any tube-shaped kind will do. The dish isn’t saucy, so you can really taste the individual flavors, and the merguez, with its spicy harissa flavor, has an unexpected kick. Both parsley and mint provide fresh accents.
To make the bread crumbs:
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...