You ever have one of those go-to dishes that you eat so much you feel like you're going to turn into that dish, but you love it anyway? For me, it's Matt's pasta bolognese. We eat pasta once a week, without fail. Every few weeks we go back to the old stand-by and have his insanely delicious bolognese sauce, which after 5 years of marriage, I still have no clue how to make. I've watched him a million times, I've even been walked through step by step, but I don't retain the knowledge of his glorious sauce, I think partly it's because if I knew how to make it, then I'd have to make it and what fun is that? Nothing is sexier than a man in the kitchen, especially when he's making good food.
For a recent pasta bolognese session we tried a new gluten-free pasta from Rienzi, a mainstream brand that you can find at any supermarket. I found this particular box at Fairway Market, and haven't seen it anywhere else yet, so I decided to give it a try. The first thing I noticed was that this pasta is a corn and rice blend, one of my favorites. Corn pasta is fantastic, but mixed with rice, it almost tastes like the real thing. One of my absolute favorite corn & rice blend pasta brands is Le Veneziane. It's amazing with a fantastic flavor and texture, but it's hard to come by and at my local store it can cost me $10 a package. It's available on Amazon for much cheaper, but I'm an instant gratification kind of girl and online ordering only suits me when I'm in one of my obsessive Virgo dinner planning sessions.
I love me some penne and I would have opted for Penne alla Vodka this time, but dairy and me are enemies and I wasn't really feeling like rocking the Lactaid pills that night, so the hubby made his awesome sauce and we chowed down. The pasta had great texture, but lacked that full flavor that Le Veneziane has. I don't know if it was the corn to rice ratio, but it just didn't have that oomph for me. I did like it a lot and I'd definitely have it again, but I don't know that I'd go out of my way for it. Have you tried Rienzi Gluten-Free pasta yet? If not, would you give it a try?