“THE KEY IS USING the freshest ingredients when possible, such as the vegetables, herbs and garlic that go into these classics. We serve a lot of baked pasta dishes and also puttanesca, chicken primavera, meatballs in a pomodoro sauce, gnocchi with vegetables and mushroom ravioli. “Two major crowd favorites in terms of sauce are Pomodoro and Bolognese. A great thing to do with pasta and sauce is customization: We give our guests choices. When we serve tortellini, they can ...

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