This was fabulous!!!I sauteed 2 boneless chicken breasts (flattened with a mallet) and then put about 1/2 cup of sauce in the bottom of a baking dish then put the chicken on top and then the rest of the sauce.Cooked about 25 min. in oven at 375 Served with linguine and lots of parmesan. My husband is a retired chef he said keep this recipe where you can find it to cook again.
Excellent! Very spicy with that much red pepper flakes - weaklings might want to cut it in half. I used oil-packed sun-dried tomatoes and was able to omit the olive oil from the recipe and it worked great!
This was a great recipe -- very tasty. I doubled the recipe and it was barely enough for 4 people even if you are not trying to smother the pasta. I would recommend quadrupling it if you are planning for 6-8 people and/or leftovers. Also start light on the oil and then add more if needed; mine turned out a little oily. Also if you don't like really salty dishes I would start light with the olives and then add for flavor as needed. I put fewer in than the recipe noted but didn't taste it until I had too many and was a bit too salty. Finally I had never cooked with crushed pepper and a little goes a LONG way. If you are feeding this to kids definitely hold the crushed pepper. Also sprinkle a little then taste -- and repeat if necessary otherwise you will be surprised! Overall -- great recipe with very fresh ingredients.:)
It's truly delicious! I added a jar of roasted red bell peppers and some extra capers.. The pecorino cheese is the best choice. Using whole wheat penne pasta is a great choice for this hearty sauce
One word...Fantastic!!! Tried this tonite and luckily had everything in the pantry and fridge but vine-ripened tomatoes. Sorry Giuseppe but I used a good brand of canned diced tomatoes and the sauce turned out beautifully! Will try it with fresh tomatoes as soon as we get some this season in our area (southern Ohio valley). This recipe is restaurant quality and one of the very best pasta sauces I have ever tried! Had the peccorino romano cheese on hand and it definitely finished the sauce. I sauteed some chicken tenders in extra-virgin olive oil and added them last minute to the sauce; over linguine al dente it was heavenly! Thanks for a keeper
Delicious! Doubled the recipe and tossed it with linguine. After plating I topped each serving with a grilled tuna steak and a good dusting of pecarino romano cheese as suggested (don't use the domestic parmesan). PERFECT combination of flavors and hubby thought it was a gourmet Italian meal.
We had to make this sauce after reading and watching the "Series of Unfortunate Events." This was a great recipe very quick and easy. My kids and everyone loved it and it was extra fun for the kids after hearing about it in the book. I did add one can of tomato sauce just to give it a litte more body (and hide the fresh tomatos from my older daughter who only eats tomato sauce and not tomatos). I also added only a small pinch of ground red pepper...just enough zing without burning little palets. It was great!
Excellent recipe.Made just two changes added a pinch of ground basil and plumped up the sun-dried tomatoes with a 1/2 cup of dry red wine.Served it over thin pasta.
Absolutely delicious! I added extra olives and used canned diced tomatoes instead of fresh and it was well worth it. Great with grilled meats and truly superb on thin rounds of toasted baguette as an appetizer.
This was too hot. I think I am pretty tolerant of spicy foods but this was just too dog-goned hot! I would cut the pepper flakes to 1/2 tsp. & then it might be good.
