We've made this a couple of times now, and it's absolutely delicious. It makes a great "one course dinner". The second time I prepared it, I made the following modifications: Added 1/2 tsp cayenne pepper (gives it some heat, which we found to be just right). Added 1/2 cup chicken broth (I used bouillon) and a splash of sherry, plus 2 Tbsp cornstarch dissolved in 1/2 cup water (as written, this sauce is a bit dry). As others have mentioned, this recipe needs peppers! I chopped up some small sweet peppers which were a great addition. I reduced the amount of pasta to 16oz, which is quite enough. That extra 8oz of pasta the recipe calls for is literally 8oz too much. We blended all the sauce and pasta together and found the proportion of sauce to pasta to be very good. I used orecchiette this time, but the linguine is also good - they each hold the sauce a bit differently.
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We've made this a couple of times now, and it's absolutely delicious. It makes a great "one...