Romano's Macaroni Grill Penne Rustica

From: Cupcake kid

On Jul 17, 2008

My boyfriend made this recipe tonight and I must say. Never NEVER use milk instead of cream. And remember to put corn starch in cold water and mix it before you add it to the sauce. sigh I apologize for such a travesty in the name of this great recipe.

From: Chef #822407

On Apr 21, 2008

I made this yesterday & the only substitution I made was whole wheat penne instead of regular & I used grenache instead of marsala wine. I used a 13.5 ounce box of penne- not 48 oz (!) and had plenty of pasta. It was awful. I ate one serving & my husband had one. We threw the rest out. It tasted nothing like penne rustica at Macaroni Grill. I could make up a recipe better than this.

From: Chef #258989

On Nov 7, 2005

Tasted very much like the actual dish at the restaurant. It calls for WAY too much pasta! At most, you'll need 24oz of penne. I recommend cutting the recipe in half. That should easily serve 4. The 20 minute prep time is also rather ambitious. Count on at least 90 minutes. Very tasty and well worth the time and effort!

From: rana&sis

On Oct 4, 2005

My finished product wasn't too much like the actual dish at the restaurant. We made the sauce the night before, good thing too because it took a long time! And I think that 48 oz noodles is way too much. Is it suposed to be 48 oz. after or before boiling? Because I think that 1-16 oz package would be sufficient. And I wouldn't still be eating leftover noodles a week later