Reviewed: Oct. 26, 2006

This was just OK. I added more bacon than the recipe called for and then didn't find the flavor of it in the dish. Just tasted like pasta with a bit spicy tomato sauce. On the other hand, my husband loved it!

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4boysmom

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Reviewed: Sep. 27, 2006

I enjoyed this recipe. The sauce was light and the spice was just right.

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TARAWARNOCK

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 27, 2006

Really light, but kinda of dry. Great taste and a good amount of spice!

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Jodi

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Sep. 27, 2006

This is a good weeknight meal: quick, satisfying and not a lot of fuss. I like using canned tomatoes instead of pasta sauce from a jar; the taste is fresher and there aren't a lot of mystery ingredients.

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foodelicious

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 3, 2006

Thank you, thank you, thank you! I finally made a good sauce. As always I tweaked this a little per other reviewers. I used 7 slices of bacon (my lucky #), used red onion and let it get slightly brown, added 1 tsp. dried oregeno & 1/2 tsp. dried basil when adding garlic (which I doubled) and red pepper flakes. I used 1 can tomato sauce & I can diced tomatoes w/roasted garlic (Contadina is my fav brand). I let it cook for 20-30 minutes & stirred in fresh basil. FABULOUS. My boyfriend even said he liked it better than Francesco Rinaldi (which was our fav).

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Nikki

Cooking Level: Intermediate

Home Town: Quakertown, Pennsylvania, USA

Living In: Newark, New Jersey, USA

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Reviewed: Aug. 3, 2006

The flavors in this meal didn't taste like they were supposed to go together. I probably won't make this again.

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RMASON

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Reviewed: Jul. 3, 2006

I halved the recipe but still used the full amount of bacon. It was too spicy for me, of course, but Husband really enjoyed it. Thanks, Christine!

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Caroline C

Cooking Level: Expert

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Reviewed: Jun. 21, 2006

I made this for the grands & I for lunch today...it didn't take much longer to make this then it would to make PB&J sandwiches for everyone. I cut the recipe in half, used real bacon bits instead of frying bacon so I used EVOO instead of bacon grease to fry my onions. I deglazed the pan after cooking the onions & garlic w/ some pinot grigio & I used diced italian tomatoes instead of whole stewed. I also added quite a bit more bacon bits & garlic than called for. This isn't the right dish for someone who insists on saucy pasta. It was a bit dry so I took a tip from Giada & added some of my pasta water (just about half a cup). Don't skimp on the basil...it adds a great flavor. I topped it w/ both parmesan & romano...we all really liked it...thanks!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: May 30, 2006

This wasnt bad, I just thought it needed a bit more. It is a good base recipe, I'll just be sure to do a bit of tweaking the next time I make it.

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Olivia79

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Houston, Texas, USA

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Reviewed: May 5, 2006

I thought it was great! Easy to prepare, I did it while I was baking cookies! My boyfriend added garlic, but other than that, it's a new favorite!

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Jacqulyn

Cooking Level: Intermediate

Home Town: Port Norris, New Jersey, USA

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Reviewed: Feb. 5, 2006

I tried this tonight and it was a hit! All I changed was to add more bacon (I love bacon) and the taste was nice and smokey. Very very tasty and the fastest and easiest pasta and sauce I have ever made. Even my husband was surprised how fast I had dinner on the table. 15 mins tops!

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Dree

Cooking Level: Intermediate

Home Town: Kuala Lumpur, Kuala Lumpur, Malaysia

Living In: White Rock, British Columbia, Canada

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Reviewed: Nov. 20, 2005

This recipe is about right. The only things that should be noted is that, after tomatoes are added, they should cook for more than 10 minutes. You need about 20 minutes of simmering or the sauce won't be cooked. Remember also to add salt and pepper to taste before finishing.

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Alessandra

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Reviewed: Nov. 18, 2005

This one's going into the regular rotation. Everyone was unanimous in a 5-star rating. The only changes I made to this recipe were to add diced tomatoes instead of the stewed tomatoes, and to add half a can of tomato sauce. I served it with garlic bread to sop up the juice. Yum. Thanks Christine.

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Lesha

Cooking Level: Expert

Living In: Windsor, Nova Scotia, Canada

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Reviewed: Sep. 29, 2005

Wow! This is an awesome recipe. My husband travels quite a bit and has eaten at a lot of nice restaurants. He LOVED this. He told me it was restaurant quality. It is going under our "favorites" file. I've made it with turkey bacon and wheat pasta and gotten the same great results

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BDOBBINS

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Reviewed: Oct. 7, 2004

This recpie was not one of my favorite, but it still tasted pretty good.

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cthomasgirl

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Antelope, California, USA

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Reviewed: Feb. 22, 2004

I froze tomato sauce from my daughters birthday party last month, so I used that as my base. The bacon and pepper flakes gave the sauce a wonderful flavor which I used with my stuffed shells for our dinner tonight. I'll definitely use this delicious and spicey recipe the next time I make mussels along with some good Italian bread to sop up the sauce! Very good Christine!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 23, 2004

I didn't find anything particularly special about this recipe. I wasn't bad, but it wasn't great either.

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SF49RGIRL

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Reviewed: Jul. 5, 2003

I didn't like this sauce at all. Maybe it was the pancetta, but it felt like it left a strange film in my mouth. I didn't find the flavor all that great either. I suggest adding some cream if you try this...I won't make it again however.

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SUSANCCC

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Reviewed: Apr. 24, 2003

great recipe. Very tasty, just like eating out! I didn't include the pepper, and instead used red capsicum and mushrooms... but still tastes great, especially with tortellini.

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