Had another worthwhile entrant today. Alberto Lombardi’s Taverna on 2nd St in Austin.
I’d never really had good garganelli before, and, as was the case with the gramigna, I felt the pasta played a key role in setting off the sauce. As far as I could make out, there were two differences between garganelli and penne: one, the ends are parallel-cut for penne; and two, the fluting on the pasta tube is gentler on the garganelli.
Anyway, great sauce. Gentle, rich in flavour; a lingering aftertaste of good liver, grainy yet moist, sliding smoothly over the ridges on the pasta; light and easy, I could scrape the plate clean, no tell-tale oiliness remaining. And of course tending towards the golden yellow I like, rather than the common tomato-dominated red. I like my pomodoro on the side, not in the sauce.