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Home > Cooking, Food, In the kitchen, Recipe, Shared Items > The Meaty, Leftovers-Filled Pasta Savored By Tuscan Cowboys via Food52

The Meaty, Leftovers-Filled Pasta Savored By Tuscan Cowboys via Food52

July 31st, 2017
This meat sauce sounds delicious and different enough from our other family ragu recipes to at least give it a try. I like the use of sage and rosemary. We don’t use a lot of those herbs here although I like the flavor they bring to a dish. — Douglas

I had been living in a corner of southern Tuscany, in the Maremma, for a few months when I began noticing pasta alla buttera (translation: cowboy pasta) here and there—on countryside menus and at various sagre, outdoor food festivals that are especially good places to try regional dishes. I made a mental note to add another job-description-pasta-sauce to a quirky medley of a list that included things like spaghetti alla carbonara and pasta alla boscaiola, named after the charcoal burners and woodcutters that apparently invented and championed the dishes based on what readily available ingredients they had.

Read The Meaty, Leftovers-Filled Pasta Savored By Tuscan Cowboys via Food52

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