Four Seasons Pasta: A Year of Inspired Sauces in the Italian Tradition

From fresh spring peas in a tomato and sausage cream sauce, to braised radicchio with savory bits of pancetta on tender ribbons of tagliatelle, this savory collection features eighty-five seasonal recipes, drawn from Italian traditions, that are simple to make and packed with all-year-round flavor. Original. 20,000 first printing.