The tastiest part of an Italian meat roast is what is left over: The rosemary-saturated garlicky juices, the bits of brown that have fallen off the meat. They usually end up tossed with pasta, which is then known as la pasta co tocco darrosto, "with a touch of the roast." If you dont have leftovers to fall back on, you can make a mock and meatless "touch of the roast" sauce as in the quick recipe here in which the presence of rosemary and garlic summons up all the fragrance of the original.

For 4 to 6 servings

Ingredients

Directions

Recommended pasta: This sauce probably tastes best of all with tonnarelli, the square fresh noodle (see Ms. Kazans book for tonnarelli recipe). But it can be used with unqualified success on fettuccine or spaghetti.

1. Mash the garlic cloves with the back of a knife handle, crushing them just enough to split and loosen the peel, which you will discard. Put the garlic, butter, and rosemary in a small saucepan and turn on the heat to medium. Cook, stirring frequently, for 4 to 5 minutes.

2. Add the crushed bouillon cube. Cook and stir until the bouillon has completely dissolved.

3. Pour the sauce through a fine wire strainer over cooked drained pasta. Toss thoroughly to coat the pasta well. Add the grated Parmesan and toss once more. Serve at once with additional grated cheese on the side.

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