This is my recipe. Just wanted to remind people that the recipe calls for only 8 oz of pasta not the full pound that others have mentioned using and not having enough sauce. More important is not too dump all the food over all of the pasta at the very beginning. The way I do it is to just start each plate with a small amount of pasta and then cover liberally with everything else. The pasta is not meant to be the main component. Once the balance is less pasta more everything else I think the saiuce is a good amount. Hope you enjoy...

Reviewed On: Aug. 24, 2010

Great stock and simple to make. The only revisions I made were to add whole 3 color peppercorns and a touch of onion salt.

Reviewed On: Nov. 28, 2003