My variation of this sauce is still simmering on the stove, but having tasted it, I can already tell it's going to be wonderful. I left most proportions as directed except for sweeteners. Didn't have any steak sauce or savory, so made do with some crushed marjoram and a splash of orange juice. Used dijon mustard instead of yellow, and 1/4 c. honey instead of the brown sugar; I'll check for sweetness later, and it's easier to add more than take it away. This seems to have just the right amount of kick, so far seems to have just enough sweetness but not too much, and great depth of flavor. Looks like a winner! Thanks Bubba.

Reviewed On: Sep. 20, 2009

Made this dish with sardines in oil and added some diced tomatoes and a little tomato paste. All of us found it just too fishy in taste. While it was edible, the leftovers that usually get happily eaten for lunch the next day languished in the fridge and ended up thrown out. Don't foresee making this again.

Reviewed On: Sep. 16, 2009

Very easy, very cheap, very delicious and, with a simple pasta maker, surprisingly fast to make. I reduce the water slightly and add a teaspoon or less of olive oil per cup of flour. Be sure not to overcook the noodles - they cook much faster than commercially dried varieties - and boil in LOTS of water. This is also a fun item for children to make. I keep my Atlas pasta maker attached to my island covered with a clean dishcloth and when I make pasta, I set up a dowel resting between the flour bin and paper towel holder, lay the dishcloth over the dowel, and am ready to go in 10 seconds. Last night a niece and friend visited unexpectedly, hungry as usual, and they were having fresh homemade fettucini Alfredo within a half hour. The lack of rest time for the dough didn't seem to matter.

Reviewed On: Jul. 16, 2008