Pecos Pasta Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 8, 2011
Been making this for years, it's a great easy dish. I've always spiced it up with some extra chopped red chilies and also cover with shredded cheddar.
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Photo by Papa77

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Reviewed: Nov. 10, 2008
I've made this for years, but with a few different variations. 1st and most importantly, I put ground beef in mine along with 1 chili seasoning for every lb. of beef. 2nd, loads of cheddar chz. 3rd, I prefer the texture of the rotini noodle to elbow macaroni. Then I top it off with extra cheddar and some hot giardiniera. I find this to be a much more satisfying meal. I usually make enough to be frozen and reheated at a later date. P.S. ALL my friends RAVE about this! I guess what I really transformed this into is a glorified chili but it's AWESOME.... ENJOY!!!!
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Cooking Level: Intermediate

Home Town: Antioch, Illinois, USA

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Reviewed: Aug. 20, 2008
It was pretty good. Tasted like it was missing something though.
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Home Town: Mount Airy, Maryland, USA

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