Note: I have made this pasta with both penne and fusilli, and both were great immediately after making it, but I found that the fusilli didn’t hold up well to reheating and was a bit mushy. The penne held up well though and was still great when reheated, so keep that in mind if you’re planning on reheating this. I did make it ahead of time with the penne and then reheated it on the stovetop and it worked very well when using the penne, if you have a window of time earlier in the day to prepare it, but not much time at supper time! Update 2015/07/14: Based on some comments from readers, I did a little more testing with this recipe. The type of pasta really determines how much liquid is needed for this recipe. As written, it works perfectly with pasta that is cooked to al dente in 5-7 minutes. With pasta that takes 10-12 minutes to cook, you will need to add 1 cup of water or chicken broth to the ingredients listed in order to have enough liquid for the pasta. So take a look at the pasta package and determine how much liquid to add based on the time indicated for cooking. Or just use pasta that cooks in 5-7 minutes and the recipe will be perfect as is! If you find your pasta isn't tender enough after the liquid has been used up, you can just add more liquid ¼-1/2 cup at a time and continue cooking until your pasta is done, before continuing on with the recipe.