oooops!... a mistake
there was a typo in the Baked Rigatoni recipe.
A nice reader (who made the pasta!) alerted me that the amount of chicken stock was missing from the recipe I sent out yesterday. Here’s the recipe corrected. It’s 1.5 cups of chicken stock to start and then if your sauce is a little too thick you can simply add more (or just water) after blending the sauce. Sorry about that!
