If I haven’t the energy for dredging and breading, a nice plate of rigatoni with simple red sauce will do. Not surprising, given that my Nana owned an Italian-American restaurant – not a Calabrian restaurant, not a Tuscan restaurant, not a Piemontese restaurant – a restaurant specializing in all things breaded, stuffed, and red sauced.Ĭhicken Parmigiana is still my go-to comfort food. Our Christmas Eve celebrations were always of a red sauce sort.
