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Christmas Pasta Recipe

Christmas Pasta

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (102)

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Average Rating:

Total Reviews: 102

Showing 61-70 of 102

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  • on January 26, 2005

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    and freeze it. This is a very tasty sauce. Keep the pancetta in chunks for big flavor. The cinnamon adds a great touch--have always added it to my tomato soup, but it tastes great in a tomato sauce as well. This recipe is a keeper!

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  • on January 20, 2005

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    It is so easy to make the dish sells itself..I make it every Christmas for family and friend. no need to freeze it since it's so easy to make you can have it anytime.

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  • on January 18, 2005

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    This was a great meal that was quick and easy to cook after a long day's work. I did let it cook a little longer than the recipe said, and of course since I'm from Louisiana, added some more seasonings to it, but other than that tried to stick to the recipe. It was enjoyed by all, even my extremely picky husband. Thanks for a great recipe!!!

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  • on January 17, 2005

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    The whole family loved this including my very picky son

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  • on January 09, 2005

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    took this to xmas party, was a big hit, not italian, used canadian bacon instead of panchera

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  • on January 09, 2005

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    Best homemade pasta sauce recipe ever! If you imagined how true Italians eat their "gravy", this is it. Add mushrooms if you like them, too. So simple for so much yield! Does reheat well and is a crowd pleaser.

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  • on January 07, 2005

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    Even my wife liked it when I made it!

    Matt McGraw
    Go Irish

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  • on January 02, 2005

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    this dish was so easy to make,took so less of time and was so much tasty that i was just wondered.i love rachael's shows.

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  • on January 02, 2005

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    This was one of the most wonderful and flavorful pasta dishes I've ever had - kudos to Rachel! My guests absolutely raved over it. However, it did take me more than 30 minutes to make. Make sure you get all ingredients - no subs.

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  • on January 01, 2005

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    Absolutely divine. Make the effort to get the best ingredients possible, this dish deserves them.

    To save on time when serving a hetic holiday dinner for 30 I cooked the sauce and par-cooked the pasta the day before. The morning of my dinner party I mixed the cold sauce and pasta in a casserole, topped it with grated Italian cheeses and covered with foil. About 1.5 hours before dinner I popped it in the oven, removing the foil after an hour. Baked it for about 15 minutes more. It was so easy and so delicious.

    I also fried the veggies in the pancetta rendering, removed them from the pot and then sauteed the beef and sausage to cut down on added oil. I simmered the sauce for about an hour, but added more broth.

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