I really did like this recipe. I stayed pretty much in the perimeters of the recipe with the exception of the wine, I used just 1/4 cup of a good red, I smashed 3 cloves of garlic and added them (not minced) for easy removal, I did not used a "bagged mozzarella" (too greasy) I used a good mozzarella which I shredded. I also added 2 TBS chopped Italian parsley toward the end of preparing my sauce just before mixing it with my pasta. With a salad and crispy rolls this was a good winter time dish. Next time I will try it with white wine, mushrooms and two or three TBS of cream.
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I really did like this recipe. I stayed pretty much in the perimeters of the recipe with the...