#LidiasClassics As simple a dish as this is, I have had requests for it in all my restaurants as far back as I can remember. I like the sauce a little feisty, so I’m generous with the crushed red pepper. You can add as much—or as little—as you like. Often, restaurant chefs finish this dish by swirling butter into the sauce at the end. You can do the same or use olive oil to finish the sauce. I prefer olive oil, but I probably don’t have to tell you that by now.
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Recipe https://lidiasitaly.com/recipes/penne...

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