Mezza Mezza Pasta
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| Half Roasted Tomato/Half Butter and Cheese Mezzi Rigatoni Dinner |
***click here for 1) Recipe for Red 2) Second Recipe for Red
Recipe for White: 1/2 box DeCecco Mezzi Rigatoni cooked in heavily salted water, drain and mix with 4 T organic butter, 2 T grated Parmesan cheese
In Italian families if you ask someone "how you doin'?" you may hear the answer, "mezza-mezza". This kinda means "so-so" in English, or, in other words, half good, half bad.
Let's face it. Most of us live in this mezza-mezza world by the time dinner rolls around. Maybe that's why this dish is so popular with families. Not only is the pasta shape half the size of regular rigatoni, but we like to dish out half tomato sauce, half butter and cheese.
The nice thing about the smaller mezzi rigatoni, and making one batch of red, one of butter/cheese, is that you can mix and match quite nicely...even per bite!
This is our 'go to' dish in our house when we have friends over, or even if it's just our family. The red sauce is good for the vegan, the butter/cheese is good for the vegetarian and the rest of us, and we mix and match a little meat or bean/lentil dish for the meat/non-meat eaters.
It's so fun to see who sticks with all red, who picks all white, and who mixes them to form a lovely creamy tomato sauce.
When all of the different people come to the counter to load up their plates, most of the mouths go from "mezza-mezza" to "Mamma mia!"
You can't please all of the people all of the time, but you can please some of the people half of the time. Huh?
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