I was very skeptical about the reviews that were given, but my boyfriend and I love anything that has to do with buffalo chicken, so we decided to give it a try.
I followed the comments about using 8 oz of pasta instead of 12 oz. Since you can never have too much garlic, I tripled the garlic. I made the rest of the recipe exact, and then like always, I added my tweaks:
3 oz Frank's RedHot
4 T garlic (and ended up using a dash of garlic powder)
2-3 dashes of red pepper flakes
2-3 dashes of pepper
2 dashes of salt
Because there was so much extra hot sauce, there definitely would have been enough for the full 12 oz of pasta. It was a bit runny, so I put it back in the oven for 5 minutes. It came out thicker, and very delicious! I will definitely be making this again.