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Nov 15, 2010 on Food Network
“I've made versions of this every Thanksgiving for many years now. It is hugely popular. No way T-day is going to come and I'm going to get away with not making it. Everybody loves it and by now they expect it. Use the deepest, rubiest red beets you can find and they glow through the pasta. Gorgeous.
I've riffed on it many ways,...”