This was okay -- just not very special. I will go back to my own time-tested pasta and sauce converted to a baked pasta. I was intrigued by cherry peppers, which I'd never used before, but was not impressed. I think dried red pepper flakes give better flavor when I want heat. My sauce usually consists of tomatoes (canned and fresh), lots of garlic, onion, mushrooms, capers, Worcestershire (or anchovies), basil and oregano,and red pepper flakes. Bake with pasta mixed with sauce, topped with Mozarella and served with Romano or Parm.
Everybody loved it. Made a double helping and didn't have enough leftovers to go around! Used sliced chicken Italian sausages. Also added onions and mushrooms right after the garlic and before the tomatoes. Served with Brussels sprouts and a simple salad of butter lettuce, sweet peas and a white balsamic dressing.
I have made this several times, including for a large group of 25. Always receive rave reviews. Easy, delicious, and a crowd pleaser.
This is really easy and great for a quick weeknight family recipe. I make two batches, one with the cherry peppers for the adults and one w/o for little ones and it's still quick.
We found this dish to be tasty and easy, I especially liked the addition of the hot cherry peppers. In the future I would reduce the time the pasta spent cooking in water and finish cooking it in the sauce so that the pasta absorbed more flavor from the sauce.
This is so easy and tasty. It's one of my favorites ever since I saw it originally in the magazine
Easy and real good. I added more of the hot peppers, as we like food spicy. The spicy peppers added a nice heat and a great vinegar flavor that does not over power at all. Great for a quick weeknight dinner