Perciatelli with roasted chestnuts, butternut squash, and goat cheese from Martha Stewart Living Annual Recipes 2002 (page 258) by Martha Stewart Living Magazine

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Notes about this recipe

  • AgusiaH on February 23, 2014

    Like bucatini - thick hollow spaghetti with the hole through all the length. Both used to make amatriciana. I added asparagus, roasted pork loin and simply cooked (not roasted) chestnuts. Very nice recipe.

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