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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This was good, but... I can only give it 3 stars. I decided to try this recipe this past...