6 minutes broiling is definitely too long. I'd do 4 minutes. Besides that, I'd imagine it's very good.

Reviewed On: Nov. 3, 2009

Excellent sauce! I made mine vegetarian and it was delicious! Sauteed the garlic and red pepper flakes until the garlic was golden, added tomato paste as I don't like chunky pasta sauce, and added a little over 1/4 cup vodka. Otherwise I followed directions. The tomato paste definitely did not have enough liquid in it and the sauce was too thick, so I ended up adding an entire pint of heavy cream and nearly an entire pint of half and half. Tossed it with home made gnocchi and it had a delicious sweet taste to it. Makes a large batch so I froze half of it and have been using about 2 tablespoons of the sauce per serving of pasta. You don't need much of it at all!! Will definitely use crushed tomatoes next time instead of tomato paste.

Reviewed On: Jun. 12, 2009

Loved this recipe. My incredible picky roommate about died from ecstasy! I double the recipe for one loaf, adding 3/4 cup honey, 2 1/2 teaspoons yeast, and a little over 5 cups of whole wheat flour to make a whole wheat bread. I don't have a bread machine, so I dissolved the yeast in 2 cups warm water first before adding the rest of the ingredients and 3 cups flour. I took the mix out of the bowl and kneaded in the last 2 cups and then continued kneading for 15 minutes. A great way to make sure of perfect conditions for the bread to rise is to turn on the oven to warm for one minute, then put in the oil covered dough and turn off the oven. The first time I let the dough rise 1 1/2 hours, second time and hour in the pan. The second time it rises don't put a cloth over the pan, the dough rises above the pan and a little over the edge (I love that look!) and a cloth will depress it, instead cover with an oiled piece of cling wrap. Great find!

Reviewed On: Jun. 12, 2009