Tagliatelle, sausage, and chile de árbol ragù from Rosetta (page 163) by Elena Reygadas

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Notes about this recipe

  • christopher_mdvedp on March 28, 2026

    I used butcher store bought stock. The white butter is very rich and the sauce got far too watery when the listed quantities were added. The result was good enough for me to want to try again.

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