this recipe makes things a lot harder than they need to be, as written. I skipped the cast iron pan and built the sauce in my large Dutch oven. I boiled my pasta in a standard pot, then added it to the sauce. the warmed milk is not necessary, either; it might cut the prep time, but adding the milk gradually will accomplish the same goal. if you know how to make a béchamel or a roux, you've got this.
this did turn out sweeter than I'd like; I'd use less pimento next time.
