NYT Cooking: This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothous
Great Grandma's Pasta Sauce ~ This pasta sauce is like liquid gold. It's the most delicious, rich, flavorful, pasta sauce I've ever had in my entire life. This pasta sauce was actually from Jason's great grandmother who came over from Italy.