This recipe uses a method in which pasta is cooked like risotto. Sometimes the noodle is toasted first, but always the broth is stirred into the pasta as it cooks. The flavor is intensified and the dish makes its own sauce.

Full Recipe

Penne With Carrots, Chanterelles and Sausage - Biga

Author

Florence Fabricant | 2014-04-02

Source

https://cooking.nytimes.com/recipes/1016176-penne-with-carrots-chanterelles-and-sausage

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