Reviewed: Sep. 7, 2006

Thank you thank you thank you! This was better than I imagined. I didn't have the exact ingredients so improvised. After browning 14 oz. chopped prosciutto (which I drained) since it was what I had on hand, I added and sauteed about 1/2 diced red onion and about 2 cloves of garlic. I used 1 8 oz. can of tomato sauce and 2 diced roma tomates. Based on other reviews, I decided to increase the amount of sauce and added 1 c. cream and 1 c. milk. I simmered this with 1 tsp. black pepper and 1 tsp. crushed red pepper. This sauce, along with the suggested 16 oz. of penne, made about 8 servings...unfortunately, we each ate closer to 2 servings each! I will probably reduce the prosciutto (or hopefully I will have pancetta on hand) by 1/2 as well as omit the cheese as it was a bit salty for our taste. I'll save this one for an "indulgence meal" as it is so rich...but, man, was it good! Thanks Rick!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Aug. 5, 2006

I thought this was excellent. My husband thought it was ok.(He ate the leftovers) I didn't have any heavy cream, so I used evaporated milk and it worked just fine. I also added fresh basil. I will be making again when my husband isn't home for dinner!

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Kim O

Cooking Level: Expert

Home Town: Sauk Village, Illinois, USA

Living In: Hobart, Indiana, USA

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Reviewed: Aug. 4, 2006

oh man this is good!!! the entire family loved it!

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barca0825

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Reviewed: Aug. 1, 2006

I loved this recipe. Like others, I added a large shallot, red pepper flakes, and used bacon instead of pancetta, as I couldn't find it in the store. A little fresh basil at the end makes it extry yummy :)

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SusieQ

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Dayton, Ohio, USA

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Reviewed: Jul. 12, 2006

After reading other reviews I sauted three cloves of garlic and half a yellow onion in the melted butter. I substitued shrimp for the pancetta and did not add them until until the sauce was simmering. Be careful not to cook the shirmp for too long so only add them to the sauce in the last few minutes. I also cut back on the pasta because my husband and I like our pasta more saucy. Great recipe. Thanks.

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betsygoldstein

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 8, 2006

Just had this for dinner. Everyone raved about it! I did add the shallot and garlic as others suggested. This is scrumptious! I will definitely fix this again.

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hapennh

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Reviewed: Jun. 19, 2006

This recipe is simple and very tasty. Perfect blend of flavors. I use Grey Goose vodka for its smoothness and Rao's Arrabiatta sauce for a little extra kick.

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MARIA1204

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Reviewed: Jun. 11, 2006

THIS IS SUCH A GREAT SIMPLE DISH. THE PANCETTA REALLY ADDS A WONDERFUL FLAVOR. EVEN GOOD ENOUGH TO SERVE TO COMPANY FOR A LITE SUMMER DINNER. WE LOVE IT !!PLEASE DO NOT RINSE PASTA, ONLY DRAIN. VERY IMPORTANT.

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TRACIMM

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Reviewed: May 28, 2006

This dish is great! I have made this several times for parties and for my family and everyone raves over it.

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ALLARDFAM

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Reviewed: May 16, 2006

This easy & tastes so good. I am giving my version a four as I did not have pancetta - used regular bacon and diced onion & garlic, near the end a pinch of herbs. I also served with chicken & basil tortelleni as that is what I had on hand, plenty of flavour. Looking forward to finding some Pancetta in NZ & trying it the original way.

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Cathietay

Cooking Level: Expert

Home Town: Winton, Southland, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: May 14, 2006

Hey Rick, I'm Linda McLean, however, my bff, Karen got this recipe off this site because I talk about it constantly! Until tonight, she was not a member but after tasting this incredible dish, I decided, with her permission, to sign her up and to review the recipe for her. At our Mom's Day Party, this was served as one of our sides and I must say that although that I'm not a big pasta person, this was incredible!!!! We all loved it and we thank you so much for your submission!!

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Karen

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Reviewed: May 10, 2006

Loved this recipe. Making it for the second day in a row. Used evaporated milk because we are watching the calories but incredle and very easy to make.

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alwaysbusy

Cooking Level: Beginning

Living In: El Paso, Texas, USA

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Reviewed: May 10, 2006

This was mahvelooous! I had to make several substitutions because I am going out of town this weekend & don't want to grocery shop until I get back. First of all, it's just me & my grandson for lunch so I halved the recipe. And I know I was cautioned against it but I used proscuitto for the pancetta & it was a very good substitute....little salty but I would expect that from the pancetta as well. I am out of cream so I used evaporated milk & I only had about a tbp. of parmesan so I used that plus a couple tbps. of romano. I also added a bit of fresh oregano, mainly because my oregano plant would be very upset w/ me if I made tomato sauce w/out it. ;o) Thanks for a tasty lunch...my grandson enjoyed it too!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: May 7, 2006

Added crushed garlic. Great recipe

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margaret

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Reviewed: May 5, 2006

wow. amazing. made this for my bf last night and i was very impressed with the taste. used smirnoff vodka. forgot to add the red pepper flakes, but there will be a next time for sure!

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heyhey

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Reviewed: May 4, 2006

I loved it. I only had chicken, but it still tasted good. And I added a little hot sauce and chopped onions for spice!!!

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Aleasha

Cooking Level: Intermediate

Home Town: Canby, Oregon, USA

Living In: Aurora, Oregon, USA

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Reviewed: Apr. 17, 2006

This is a favorite at our house. Very simple to make. I prefer the pancetta but have substituted sausage in a pinch.

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CLYNCH1

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Reviewed: Apr. 9, 2006

I used turkey bacon and it was excellent also.

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CT Kelly

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Reviewed: Mar. 8, 2006

This sauce was fantastic. The only issues I had was with 1) the amount of pasta the recipe called for. The sauce was enough for 4 servings, but I thought it was way too much pasta for 4 people. We finished the sauce and still had half of the cooked pasta left. Plus, if you read the pasta box, each serving is 2 ounces, which calls for 8 ounces for 4 people, which is about right. Next time I'll just make half the box. 2) The fat on the pancetta grossed me out a little. Luckily I had chicken that I was planning on eating it with anyway.

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newmamavimos

Cooking Level: Beginning

Living In: Bronx, New York, USA

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Reviewed: Feb. 24, 2006

Very good! I used prociutto, and light soy cream. If anything the sauce was a little runny, but you could add tomato paste if you prefer a thicker sauce. Delicious though!

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Tiffany

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