My husband and I recently went to Carrabba's for dinner one night and we both had a dish with pasta amatriciana in it. My husband really liked it, so he asked me to make it one night for dinner. I found this recipe and decided to try it. I didn't have stewed tomatoes, so I used diced tomatoes and replaced the bacon with bacon bits since I didn't have any bacon and simmered it for a while since I had to wait for my husband to get home from work. I tasted the sauce before tossing it with the pasta and tasted the "kick" from the crushed red pepper, but when the sauce was added, I no longer tasted that kick. I felt the pasta just sucked up the sauce, so I'm thinking of cutting down the amount of pasta to 12 ounces next time to see if that helps. I noticed the picture shown in the recipe has the sauce on top of the pasta, but it's suppose to be mixed in with it. That's one thing my husband liked about the dish at Carrabba's. Since my husband gave this a two thumbs up, I will be making this again, just reducing the amount of pasta or possibly using a thinner pasta.
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My husband and I recently went to Carrabba's for dinner one night and we both had a dish with...