This was a good basic recipe that, after my improv tweakings based on what I had on hand, was fantastic. My changes: I roughly quartered the recipe and cooked the rigatoni in diluted beef broth. I used ~1/2 cup leftover lightly steamed frozen broccoli and supplemented that with half a can of sliced mushrooms, drained. I used margarine instead of butter along with the olive oil and sauteed the mushrooms before adding the garlic (jarred, minced, increased to ~3/4 Tbsp). I added beef broth instead of veggie and dried basil instead of fresh (decreased to ~1/2 Tbsp). Finally, when I added the broccoli, I also put in a splash of lemon juice and a ladle of pasta water/broth. There were no leftovers. :)
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