Pasta, however, is especially sacred—even more so when I clicked the link (see rhetorical question above) and discovered that the annelloni pasta with spicy lamb sausage from Porsena, the restaurant of Food52's Chef-in-Residence Sara Jenkins, was number 4. As Rob Patronite and Robin Raisfeld describe it, it's Sara's "signature spicy lamb sausage and mustard greens" over "an obscure pasta she smuggles in from Italy called anelloni—fat tubes of ridged pasta that wear their grooves on the inside, not the outside, and, as such, grip sauce in wonderful ways physicists once believed weren’t possible."
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.