Pasta Revolution: 200 Foolproof Recipes That Go Beyond Spaghetti and Meatballs by America's Test Kitchen Editors

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  • Skillet penne with chicken and broccoli

    • Jane on February 05, 2013

      A good every-night dinner. Minimal washing up since all in one skillet. Cooking the pasta in the stock infused with onion, herbs and wine gave it lots of flavor.

    • rivergait on September 23, 2015

      New technique for me, cooking the entire dish in the pasta water. Quite good, very quick, all the food groups, and only one pan!

  • Skillet saltimbocca spaghetti

    • Jane on February 19, 2015

      A reasonable weeknight dinner though not especially fast, prob 50 mins from start to finish. I liked the crispy prosciutto and sage topping.

  • Mediterranean penne with tuna and Niçoise olives

    • Jane on August 19, 2012

      A good store-cupboard dinner - also quick and easy to make. Although it isn't anything novel, it is definitely OK for an every-night dinner. The sauce has interest from the olives and capers and I liked the technique of cooking the garlic in the tuna oil for extra flavor.

  • Pasta all'Amatriciana

    • BethNH on April 21, 2018

      This cost me a small fortune to make as my grocery store charged me $12 for Pecorino Romano cheese. The dish was quite easy to make but I can't say that I could taste either the pancetta or the cheese. We all enjoyed it and I'd make it again. It had a spicy fresh flavor.

  • Beef lo mein with broccoli and bell pepper

    • BethNH on February 03, 2019

      Like most ATK recipes the directions are pretty fiddly with lots of cooking things and then removing them from the pan. I tried to streamline it some but I'm not sure it was worth my time. In the end, I got a delicious lo mein which was flavorful and filled with vegetables. I even rescued a flank steak from the freezer which was freezer burned and didn't look like much - it worked just fine with this recipe.

  • Fettuccine Alfredo

    • BethNH on April 21, 2018

      This particular recipe uses much less butter than the previous recipe I've used (2 Tbl vs. 8). Although the sauce didn't seem like it had reduced enough, once I added the pasta it clung right to it and thickened up. I cooked all the cream at one time and did not use nutmeg.

  • Skillet-baked Tex-Mex macaroni

    • BethNH on April 21, 2018

      This is a super simple weeknight meal that is all cooked in one pan. It's basically hamburger and tomato sauce with tex-mex spices and pasta. It's later put in the oven to melt the cheese on top. Everyone ate big helpings and it was surprisingly good for such low effort.

  • Skillet-baked chicken Parmesan and penne

    • Christine on April 05, 2015

      Made this with my Mom when my parents and brother came to visit and it was enjoyed by all. We tried it using canned crushed tomatoes instead of pulsing canned whole tomatoes in a food processor which seemed like it would be equivalent -- in hindsight, it really was a little more liquidy than intended, but was easily fixed by mixing in some extra Parmesan cheese to thicken the sauce up. If I went the crushed tomato route again, I probably would reduce the amount of water instead. Otherwise we made this as directed -- it was the first time I made a dish where the raw pasta simmered in the sauce and thought it came out very flavorful that way AND eliminated the need for an extra pot. We made our own breaded chicken which added a step, but I think it was worth it in the end -- prepared chicken would obviously have made the dish quicker though.

  • Bacon-cheeseburger pasta bake

    • twoyolks on January 16, 2017

      I thought this would be either terrible or great; instead, it ended up mediocre. There simply wasn't enough flavor in the sauce to make this particularly good. I did use half tomato sauce and half pureed tomatoes and used grated cheddar cheese instead of american cheese slices.

  • Skillet macaroni and cheese with ham and peas

    • twoyolks on April 13, 2021

      This is pretty much exactly what it says. It's good but isn't any better than the title suggests.

  • Classic Bolognese with pappardelle

    • pwsnook on February 28, 2013

      Very good! Smooth, silky texture & rich flavor. Used a super Tuscan for the wine & finished the sauce with a bit of 1/2 & 1/2 and butter.

  • Spring vegetable pasta

    • ldholakia on March 22, 2017

      More work than a simple pasta dish, but worth it in the end. A pasta dish that feels fresh and light...a good choice when you want something that both vegetarians and non-vegetarians will enjoy.

  • Spaghetti with lemon, basil, and scallops

    • nnirl on May 18, 2021

      Incredibly easy and delicious! I usually avoid bay scallops because it's so easy to overcook them - not so with this recipe. Lemon and basil are a great combination.

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  • ISBN 10 1936493047
  • ISBN 13 9781936493043
  • Published Mar 01 2011
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

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