Welcome to Italian-American Week, when we’re taking a bit of a break from our usual stories to focus on the important stuff: red sauce, stuffed pasta, porchetta and the chefs and home cooks making it all happen.

One of the best attributes of Italian food is how easy it is to tailor your dinner to how much time you have to make it. Boil a pot of pasta, heat up some sauce and you’ve got a meal on the table. Tonight, however, you’re taking on a very worthy challenge.

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Source: http://www.foodrepublic.com/