This is a basic recipe requiring little effort. Any cut would work well. I used panko (Japanese bread crumbs) instead of the crushed crackers. This seemed to have a better result that some of the other reviewers experienced. If you haven't tried this style breading, this is a good opportunity!

Reviewed On: Jan. 23, 2008

This is a great recipe and can be made on an ordinary night or served up to impress guests. It is restaurant quality. Along the way I've made a few changes to suit my tastes, but the original recipe is just fine on its own. The #1 rec. I would make is to at least double the sauce. You will thank yourself the night of, and certainly the next day. Save the left over sauce & make more pasta! Try adding in some sliced mushrooms and scallions(or whatever veggies you have on hand), top with some parm. cheese & it's a new day. Quick Tip- Classico makes a Sundried Tomato Pesto Sauce that works great for this sauce- just use that w/ a few garlic cloves & the cream & stock- super fast & easy!

Reviewed On: Jan. 14, 2008