make sure you DISCARD all of the leaf portion of the plant!!! The leaves of rhubarb are POISONOUS. Seriously. Just use the stalk portion. Other than that, its a fantastic recipe!!

Reviewed On: Dec. 23, 2011

This is a delicious recipe! And so easy!! I see many people have used different pasta shapes than rigatoni and thats quite fine. However, with this type of sauce (thick and chunky) you really want to avoid the thin noodle type pastas (like spaghetti or fettucini) as these pasta shapes are typically used with much thinner or just creamy sauces like your basic tomato or alfredo sauce. The chunky sauces like this one is work MUCH better with larger shaped pasta that have holes or nooks and crannies in them to "trap" the chunky sauce in. Perfect examples are fusilli, cavatelli, penne, bow ties, shells, rotini, or even elbow macaroni. Point is, the sauce gets trapped in these large holes so you get a taste of all the ingredients in every bite. If you use spaghetti or fettucini noodles, the cunky sauce just slides right off the pasta and you're left with a big pile of sauce at the end that you have to eat with no pasta. Hope this helps everyone out in finding the perfect pasta shape for your meal! Have fun with it!

Reviewed On: Oct. 5, 2011

For the seeming very frustrated simplicity123, I am giving this recipe a 4 star due to the reason's you mentioned to this recipe. Not because it is a bad recipe but it seems to me that the recipe might not include a bit of information about this cut of meat that is important: it is traditionally served extremely rare, hence the very high temperature for a short period of time. (my mother adds a bit more depth in flavor by searing the cut off very quickly on a high grill first before setting it in an oven YUM) Anyway, despite tradition if you like it more well done, do so to your taste of course =) however, I would suggest that you leave the foil ON the meat to speed the cooking process as the very high temperature of the oven will, indeed, scorch the fats and smoke out your kitchen (HAHAHA, fire alarm time, one of the joys of learning to cook, no?) Hope I helped, and that you wont be discouraged from trying this recipe again as its a tasty one.

Reviewed On: Sep. 28, 2011