This is one of those pasta dishes that I never think about making during the hot summer months but once autumn rolls around it’s the pasta I want. It’s creamy, substantial and filling; perfect fare for a cold day.
I used whole wheat fusilli but any smallish pasta that has lot of grooves for the sauce to get into would work. Farfalle or rotini would be good alternatives. Serve this pasta with a crisp green salad, some garlic bread and a crisp white wine, such as torrontes.