I studied in Italy for a semester of college and lived in a Medieval convent that was converted to an architecture school. It was an incredible experience.. and the food that was served was AMAZING. Italians know how to make pasta, and sauce that just sticks to the noodles. I’d never been able to replicate that creamy, thick quality, especially without dairy, UNTIL NOW! I make this dish as a quick lunch…
After 20 months of eating only 15 foods over and over, I was thrilled to expand my diet. It took another 8 months or so for me to really dive into deeper flavors and recipes. This recipe was such a treat for our family with rich flavors, creamy consistency, and some (optional) heat. Better yet, it’s a one pot meal, yay for fewer dishes!! This recipe is paleo and Whole30 compliant.…