I cooked a little more than half a bag of Rustichello di Abruzo Penne until a little less than al dente
Diced three slices of 5th Quarter Pancetta and cooked it off. Strained off most of the fat and used some of it to coat the pasta when it was done. In the same pan I sauteed one red onion diced, three cloves garlic smashed, a small can of Muir Glen fire-roasted crushed tomatoes, 1/2 tsp sugar, thyme, and a cup of salted water pasta cooked in. Cooked the boudin blanc in a pan with two cups water until water was gone. Mixed pasta with tomato sauce, some grated Pt. Reyes toma cheese, Firebrand bakery bread crumbs (crumbed in the Cuisineart with some olive oil), black pepper, and Bellweather Farms fresh sheep's milk ricotta. Topped with the boudin and baked in a 350 oven for 20 minutes and then broiled for three.
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