Romano's Macaroni Grill Penne Rustica

From: Chef #1302118

On Jun 21, 2009

Calls for WAY too much cream. I would say use 6-7 cups MAX, instead of 8. Also, recipe is too heavy on the butter. Mine ended up very oily...Takes at least an hour to reduce the cream to half, and tack on another hour or so for the rest of the cooking. Overall, a very expensive recipe with somewhat disappointing results. I suggest adding in some tomato paste or something of the like for more flavor...I will not make this again.

From: Chef #1098302

On May 15, 2009

the taste is excellent to everything. The 4 stars is simply because the recipe is not very well written. Approx times and temp settings are not given, and the cook and prep times are wildly underestimated. Add those two together (20+50) and you still might not have reduced the 8 cups of cream by half. All in all a good copy of macaroni grill's dish.

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