We’ve been eating big bowls of pasta all winter long, and although we vary the shapes, all that tomato sauce can get a little boring after a while.  Well the good news is that our Italian friends have dozens of alternative sauces that don’t even have a trace of the “pomodoro” in them.  And Chef Jerry Pellegrino will tell you, it’s not a sacrilege to make a tomato-less pasta sauce.

<p>We’ve been eating big bowls of pasta all winter long, and although we vary the shapes, all that tomato sauce can get a little boring after a while.  Well the good news is that our Italian friends have dozens of alternative sauces that don’t even have a trace of the “pomodoro” in them.  And Chef Jerry Pellegrino will tell you, it’s not a sacrilege to make a tomato-less pasta sauce.</p>

Every Tuesday morning at 8:45 WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.

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