with lines.

mini penne rigate?
they GOT they!
yep.
baby-sized 'ronis, bias-cut,
and etched with sauce-catchin' stripes incised to exercise
maximum flavor retention along their perimeter.
surface area texture increases adhesion of the other other stuff too.
mmhmmm.
an when you boil 'em up, past the to-the-teeth point, in super-salty water,
and add 'em into a bigger picture puzzle of pasta-style oven-ready hottness?
that's what's up neighbors.
the miniature size means more macaroni by volume,
and it pumps up the volume of all that molto molto italiano machismo
reverberating with rigate raybeams inside my mouth.
what?
well, yeah, man, that is definitely a thing.
baked with all the good stuffs, you get that expert jauns.
check the they-GOT-they-type teleport:

damned right, duders,
i doo-doo that blarpity block of rockin' 'roni style sh!t.
word up.
custom soft chee' blend?
you know it.
silken and superfirm tofu, a punch of daiya(rrheally) for texture,
nootch, g.p.o.p., black pepper, crushed red pepper,
oregano, basil, parsley, scallions, and sauteed garlic by the bulbful,
slathered with olive oil and activated with a sprinkle of sea salt.
and into that, i beat it up properly with sausage-style seitan crumbles,
seasoned with soysauce and smoke,
fennel and sage and thyme,
nootch, garlic, red onions, oregano, and basil, and rosemary,
and coarse black peppery power.
mmmhmmmm.
and before i added that magic marinara to meld 'em both to the macaroni?
yuuuuuuuuup.
arugala.
y'know?
it's a veg-e-ta-ble.
real talk.
garlic kale for more and more bad breath brutality,
and ethnic siciliano stank on my tongue?
i'm not afraid, friends.
wait....
what?
oh, yeah.
those are pan-browned seared mushrooms,
with a basil-garlic-cashew-parsley pesto bringing that spicy hotness to bear.
c'mon.
i'm not trying to be a stoopid little diaperbaby about dinnertime.
i mean, that's just not a cool way tp behave, man.
for serious,
i'm a worthy warrior poet, and i won't stop until the job is done.
(the job is done when you're too full to move,
and your mouth has that foggy fugue like genoa)
yeah!
italian cooking is in my blood,
and my manipulative prestidigitators
are al dente the way hands having teeth are supposed to be.
therefore, when it's time to get busy, i'm halfway there before we start,
and i'll travel the full distance regardless.
that means i'll go too far,
but we know that that's NOT a real thing,
so it all always works out the way it's supposed to.
yup.
*
more 'ronis than the pan could handle?
for sure.
more 'ronis than two pans could handle?
that'd also be a big fat yes.
too much is the right amount,
and now i'm set for a few days with ALL the mackin' macs.
mmmmmmmmmmm.
overdoing it is the best way to do it.
half measures are about as lame as measuring is.
i'm guesstimating at twice the normal numbers,
and then i'm adding eleven to THAT.
there needs to be more.
there always needs to be MORE;
never quiet, never soft.....