dana says:

after a long horrible day in lab (i’m in grad school), your article on your waiter experiences, particularly your hatred of the wine guy, really made me feel your pain. Great blog btw. From some of the comments, i gather some of your readers think you have it easy, but that’s bullshit. keep up the great work, and I hope book sales are humming :D

Janelle says:

This was exactly what the doctor ordered for dinner tonight! I whipped it up for my roommates after a late class, and it was quite perfect. It had just the right “get them in the door” aroma, easy to pick up ingredients, a cinch to prepare, and was surprising, satisfying and infinitely comforting. I just wish you would have warned to make enough for seconds, because I really am craving another bowl-full.

Thanks for the wonderful inspiration!

Wayne says:

Thanks for the rec, Adam. Tried it last night and it turned out great. A couple of questions/observations:

- My version came out a lot redder than yours. I suspect the oil from the sun-dried tomatoes was redder.

- Are the cannellini beans supposed to mostly disintegrate during the cooking? They seemed to in my version. Perhaps it was the brand of beans I used — it was Whole Foods. What brand did you use?

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Beth says:

Thanks for posting this recipe – it was perfect for a night when I didn’t really feel like cooking but wanted something good and non-take-out to eat nonetheless. I appreciate it!

Liz says:

This is *so* me… think I’m going to try it tonight! :)

dea says:

Mmmm….this was very flavorful and comforting. This completes my trio of pasta recipes that I have since enjoyed from your wonderful blog: orrechiette with pancetta and broccoli, rigatoni in cherry tomato sauce and finally cavatappi with sundried tomatoes and beans! Thanks for sharing!

Judith says:

Great dish – it manages to be special and comfort food at the same time. The red pepper and parmesan give it zing. For our household, it’s also a perfect dish for Lent. We’ll definitely make it again. Thanks! And good luck with the Food Network gig!

Jesse says:

I decided to make this the other night and spent an hour and a half running around to different grocery stores buying ingredients.

I find recipes written in paragraph form difficult to follow and then wierd things like “1/2 cup of cheese (Parm or Grana Padano)” Well they sell it by the pound at my grocery store. I had no idea how much to buy to come up with 1/2 cup. It would have been nice write the recipe from the book verbatim.

Mary says:

I’ve made this twice now – it’s good enough for company, easy enough for a weeknight, and delicious enough so that I don’t mind having leftovers for three nights in a row. Bravo!

Judith says:

The second time I made this was way better than the first. My friend LOVED it and said it was his best meal in a long time. Advice:

Be sure to cook down the liquid until it’s a sauce not a soup.

Don’t stint on the salt and the red pepper.

Substitute cream for cheese. (I did that because my friend dislikes cheese, but it really was better.)

Yum! What a winner.

Jillars says:

This is a great recipe! I really, really enjoyed it, and so did my friends. I had very little parmesan remaining, but I did have fresh mozzarella. I chopped fresh mozzarella into little bits and then tossed in about a cup right before taking the pasta off the heat. I then served it with a sprinkle of the parmesan that was remaining. This was delicious- sort of like sun dried tomato macaroni and cheese. This will be made again…

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Sofia says:

This was really good. It reminds me a lot of my mom’s pasta e fagioli, but the red pepper and sun-dried tomatoes definitely kick it up a notch. Thanks for the recipe!

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MWatkins says:

Nice, quick, easy. I threw in some roasted pine nuts for texture, worked well.

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