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Alton Brown's Pantry Friendly Tomato Sauce with wheat pasta and some leftover roast chicken, sauteed in EVOO. Had to cook it down more than called for in the recipe as it was too watery and the carrots weren't softened, but other than that, quite tasty. I'll try making it as a sauce to put over mussels next time. Also, note to self - make the Alton rice pilaf again. I intensely dislike pilafs in general, but his is super tasty.

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Cook's Illustrated Fusilli with Ricotta and Spinach. The nutmeg and cayenne add terrific warmth.

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