And it still tastes like musty caramels.

But then there’s much more to say about it, including the subtle variations which different sauces can bring to a good pasta like this Sfoglini red fife blend.

And this particular recipe is very useful for quickly assembling a good meal after coming home late, as we did last night (I think we may even have beaten the time it would have taken a good pizza to arrive).

• eight ounces of Sfoglini ‘organic red fife blend zucca’, purchased at the Greenmarket Regional Grains Project stall in Union Square Greenmarket, cooked al dente, mixed with a sauce made by starting out with 2 large cloves of ‘German Hardneck‘ garlic from Race Farm, sliced, and a little dried red pepper flakes, heating both in a large cast iron enameled pan for about one minute, adding some chopped collard greens from Tamarack Hollow Farm, stirring the mix for 5 minutes, or until tender, pouring in 2 tablespoons of fresh lemon juice, and then the zest from most of one lemon, emulsified by stirring the pasta for a minute or 2 over low heat, along with some reserved pasta water, the pasta served in bowls with grated pecorino romano cheese from Buon Italia on top
• the wine was an Italian (Piedmont) white, The Piedmont Guy Ercole Monferratu DOC Bianco 2015
• the music was that of the fantastic creative and experimental new music champion, Hans Zender, from the album, ‘HANS ZENDER: Cabaret Voltaire’, which includes ‘Cabaret Voltaire’ and ‘Mnemosyne – Hölderlin lesen IV’, performed by Klangforum Wien, Salome Kammer, and Hans Zender; we listened to it on Spotify