I’m not sure how I came to this, but it started off with an insatiable need for bitter roughage, like my body was all “Frankie, please”. Then I took my favorite Italian-American pasta and soupefied it. It’s really lovely if you’re able to get the right salt in there, for me that means a good broth, or bullion paste and pecorino romano cheese. Sweetness comes from the fat cooked bread and the sausage.
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