Baked Rigatoni Pasta in Beer Tomato Cream Sauce. One pot, five minute prep, even the pasta gets cooked in the pan.
Let’s say that we changed the way we categorize food. You’d flip open a cookbook, your finger gliding down the index, and in place of familiar section titles like “breakfast,” and “appetizers,” you’d find what you are really looking for. You’d see a Strawberry Basil French Toast Casserole under the “What to make for unwanted but not unpleasant overnight guests” section. You’ll find a recipe for Cilantro and Sriracha Deviled Eggs under the “what to bring to my aunts for Easter brunch” list. And in the “something to take to a friend who just moved” section, you’ll see this pasta.
Of course chocolate cake will be listed under the “I need to eat my feelings” section, the “I’m celebrating something big” portion, as well as the “how to win at the office pot luck” category.
Beer will also be listed in all the sections, especially those about unwanted guests and family brunches.