Reviewed: Oct. 6, 2009

By the time I simmered everything in the correct order and turned off my stove, the sauce was tasting really bland. However, once I let it sit for another 10 minutes (without heat) to thicken up and coat the rigatoni, all of a sudden these delicious flavors developed!

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foodlover25

Cooking Level: Intermediate

Home Town: North East, Pennsylvania, USA

Living In: Hoboken, New Jersey, USA

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Reviewed: Jul. 30, 2009

Prior to adding the cream, this was tasting great. I did increase tomato sauce to one cup. Started to add the cream - 1 pint is waaaayyy to much in my opinion. Once I realized it was overpowering the other ingredients, I stopped. Tried to reduce the sauce without much sucess. Unfortunalty the over abundance of cream took over the wonderful taste it had prior to adding. Next time I'll start with a cup of cream and add more if I think it needs it. My family thought this was very bland tasting. Will give it one more shot by tweaking it a bit.

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thrasher'swife

Cooking Level: Intermediate

Living In: Rancho Santa Margarita, California, USA

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Reviewed: Jun. 18, 2009

Very tasty meal! I added Tony Chachere Creole Seasoning and Italian seasoning. Instead of heavy cream I used sour cream. Will make again for sure!

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FOWLEROPOLIS

Cooking Level: Intermediate

Home Town: Waveland, Mississippi, USA

Living In: Crestview, Florida, USA

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Reviewed: Apr. 18, 2009

This recipe is delicious. I personally like to add mushrooms and cherry peppers to mine for extra flavor. I also found adding eight ounces of sauce works better too! It can become somewhat runny towards the end but I just cook it a little longer till it reduces to the right consistantcy. Thank you for the recipe!

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lilbuggy81

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Reviewed: Mar. 5, 2009

The taste was terrific. My kids went back for seconds and even thirds which is something they never do. I used penne and half and half with a little cornstarch to try and cut back on the fat. You could easily halve the oil and butter and have it cook beautifully. This serves more like 8. There are 5 of us and even with 3 kids eating with adult appetites we were left with almost half.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Jan. 26, 2009

This is a very good recipe but not completely what I remember having when living up in the Finger Lakes area of NY. A close replica though...

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CharliebeansMama

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2009

SOOO GOOD!!! perfect mix of cream and tomato...the sherry just gives it that little extra mmm mmm mmm. even better the next day too...will totally be making this again and again and again...

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ChefTinker'sWife

Cooking Level: Intermediate

Home Town: Jericho, Vermont, USA

Living In: Chestnut Hill, Massachusetts, USA

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Reviewed: Jan. 8, 2009

My fiance' requests this recipe often. He says it is his favorite thing I cook. This was delicious. Thank you so much for sharing!

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Luv2Cook

Cooking Level: Intermediate

Living In: Frisco, Texas, USA

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Reviewed: Jan. 8, 2009

This recipe was very good. When wanting a pasta dish, it's a nice change. I added and subtracted a few things to suit our taste and thought it turned out great. Thanks for sharing!

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Tricia M

Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

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Reviewed: Jan. 8, 2009

This was a huge hit at our house. Usually I have a 50% rate on anything guaranteed since 1/2 of my family will eat anything. This had a 100% which is not unheard of but more exclusive. I did not put in the sherry (we didnt have any on hand). I also used penne pasta the first time. Next I used rigatoni. The kids actually prefer penne so I will use that from now on. I saw other recipes that had actual alfreo sauce that was used in place of the cream. We dont like bottle alfredo sauce and my homemade is so rich this was not something we wanted to mix - so this recipe was perfect. We actually had company the third time I made this so I doubled it. They would have left with leftovers had there been any but they did leave with the recipe in hand. My kids will all fight over the leftovers on this recipe for sure.

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SEWNMOM

Cooking Level: Expert

Home Town: Charleroi, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 29, 2008

This was good, but... I can only give it 3 stars. I decided to try this recipe this past weekend for no other reason than it sounded good (I've never heard of "riggies" nor was I aware that it is a popular upstate NY dish). I would make this again - only with several modifications. I enjoy red peppers, and would recommend adding more next time (an entire 12 oz. jar - I used up all of a 7.25 oz. jar this time b/c 4 oz. didn't seem to be enough...). I would also add less cream and more tomato sauce and maybe spice things up a bit with a some of the juice from the red peppers, red pepper flakes or halof a jar of spicy peppers (or, if I have some on hand, just use a 1/2 cup of my homemade arrabbiata sauce in lieu of the tomato sauce called for). I think I'd also add some fresh coppped basil for color/flavor. One thing to note... My sauce seemed runny, so I added 2 tsp. cornstarch to 4 tsp. water, mixed well, stirred into the skillet and brought everything to a low boil to thicken. When tossed with the pasta, it was perfect! Served with garlic bread on the side, this makes for a very nice and filling meal. Thanks for sharing (even though my bf thinks "riggies" is a corny name for a pasta dish - hehe!!!!)!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Dec. 13, 2008

I have been making these for years. I also add 1/4 cup of the juice from the peppers, a can of diced tomotoes w/chiles, and small can of Mushrooms. I have to add that you MUST use REAL BUTTER. Margerine will make it a 'runny mess'. Ive also varied my pasta. Sometimes I will use Bowties when friends as me to make them for parties. Everytime I have made this, I was told it was the BEST and then ask for the recipe. I think the juice gives it the kick along with the diced tomatoes w/chiles. The chiles gives it spice.

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Sandie L

Cooking Level: Expert

Living In: Rome, New York, USA

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Reviewed: Sep. 8, 2008

Very good recipe did not have shallots, so substituted with 1/4 cup green onions and 1/4 cup reg onion. Still turned out very well. in future want to try with soft bacon and mushrooms.

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slick

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Reviewed: Aug. 29, 2008

I was trying to use what I had in my pantry this week and this recipe popped up. Though I have to admit that my tomato sauce was canned, and I added fresh parsley and basil (my sauce was begging for green) - I otherwise followed the recipe. The guys loved it - an easy, yummy dinner with ingredients I almost always have on hand. Thanks!!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jun. 28, 2008

I decided to be unhealthy and use the heavy cream and boy am I glad I did! This was really good. The only change I made to the original recipe was to add some fresh mushrooms. Served it with a small Caesar salad and Texas toast. The whole family loved it!

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 11, 2008

So much fat and calories so you can't eat this all the time, but it is very good! The roasted bell peppers added lots of flavor and everyone loved it!

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Ashleigh

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: May 4, 2008

Exellent Recipe however, I have made a few modifications. I use fresh peppers. red and yellow for color. I also include 3 or 4 jalipino peppers for some kick. Instead of the called for amount of marinara I use a 28oz can of crushed tomatoes or my favriot, Dom Peppinos

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Amora

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Apr. 17, 2008

This was an easy, inexpensive dish. The flavor was very subtle. I used less than a pint of cream and next time I would use even less.

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Amanda

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 24, 2008

I really enjoyed this recipe! I cut it in half, which, when I used Allrecipes conversion, wasn't quite perfect, but it was still delicious. I added some chicken stock to keep it from drying out. Note: when you cook your pasta al dente, it will absorb the cooking liquid, so you may want to leave your sauce a little runny. I served this with a side salad and homemade rolls. Hubby had seconds (and thirds).

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