I'm giving this five stars although at first I thought that it was too spicy. I scaled the recipe to accommodate a huge can of crushed tomatoes that I needed to use up (hence my search for a tomato sauce recipe). Although I doubled the recipe and still added extra tomatoes (64 ounces instead of a mere 56) it had a lot of bite. Yet, I can't stop eating it, and my husband, who doesn't crave spicy foods, likes it too, and says it is not too spicy. This is a good sauce in which to add those things that you want to get rid of. I added a rind from a wedge of romano cheese, and let it simmer quite a while. And, as good as it is, I had some heavy cream that needed to be used up, so I added 7 ounces of heavy cream to a double recipe of this sauce. Very good, and I imagine it will be even better with pasta!

Reviewed On: May 15, 2009

Fantastic. We used bone-in thighs with the skin. We didn't have any parsley so we substituted the dried parsley for dried Italian spice blend. The sauce, with its figs and lemons, was fantastic. My husband, who claims to not like figs, enjoyed this immensely. We removed the chicken from the roasting dish and then returned the sauce, figs and lemons to the oven to reduce. Don't peel the lemon if you do this, as the entire lemon is delicious and edible. This is something that we will definitely make again, probably for dinner guests. Simply wonderful.

Reviewed On: Mar. 17, 2009

Oh my! This was so good. I followed the recipe exactly with the exception of accidentally using two LARGE 28 oz cans of tomatoes instead of the 16 oz cans. Instead of penne, I used mafalda pasta. In spite of the extra tomatoes, it was a delicious dish. I didn't drain the tomatoes and so allowed the sauce to simmer a little longer. The original recipe states that it makes four servings but we found it to be more like eight servings. If the calorie content is daunting, keep in mind that the serving size is huge as written. This is definitely something to keep in mind for a dinner party. Also, if you have a loved one who can't eat onions, this recipe is perfect.

Reviewed On: Mar. 17, 2009