Fusilli with tomato sauce

Eastside Road, May 1, 2015—

NO QUESTION ABOUT IT: if you've got a nice slippery sauce to hold, your best pasta is fusilli. Those delicious little corkscrews are tenacious.

The sauce, well, typical, Cook browned a sausage or two from the freezer, which continues to divulge — Franco's "Sicilian" sausage, sweet and spicy — and added a chopped onion and, if I know her, a clove or two of garlic, mashed up. Then a can of tomatoes.

It's a long time since we've had red sauce, and this was welcome. Best of all, the Healdsburg Farm Market re-opens for the year tomorrow morning, and Franco will undoubtedly be on hand. Of course we have only a couple of dinners left here at Eastside Road before an extended trip… still, maybe some shopping's in order. The freezer and the icebox can only keep feeding us just so long.

Syrah-Sirah, Preston of Dry Creek, 2012: rich, mature, balanced, forward (even perhaps a bit assertive). Nice.

☛Restaurants visited in 2015 are listed at Eatingday's Restaurants