Happy Tuesday, E. Biters! Today's dish is on the fancier/more complicated side for E. Bites - so don't be worried if you have a little trouble figuring it out the first time you watch or read. I made the recipe as easy to follow as possible, but there are a lot of movable pieces, so pay close attention and don't beat yourself up if it doesn't click right away.
An important note - my Tomato Basil Rigatoni is based on this recipe from Scott Conant, a very famous chef with much more credentials than yours truly. Just giving credit where credit is due!
Visit EconomyBites.tv for more recipes and past episodes. If you want to get in touch - you can email us at firstname.lastname@example.org
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