Reviewed: Feb. 21, 2006

A great recipe that can be made healthier by using low fat evaporated milk, rather than cream. Evaporated milk has thickness to it, like cream. I also used less cheese to make it healthier--it surrenders a little bit of taste, but also a lot of calories. Thanks for the recipe.

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Reviewer:

trainerleslie

Cooking Level: Expert

Living In: Kansas City, Kansas, USA

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Reviewed: Jan. 7, 2006

This recipe made my supper look and taste like it came from a restaurant. Like other reviewers, I removed the pine nuts and added garlic powder. I also bought garlic sausage, removed the meat from its casings and cooked that in a frying pan to serve on top of the pasta. It was absolutely delicious. However, I used 35% cream to make this (not sure what percentage heavy cream is supposed to be) and found it much too fatty. Next time I'll just try using whole milk.

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Reviewer:

Carrie

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Reviewed: Nov. 6, 2005

Very easy and divinely delicious. Unfortunately, with all that fat, this isn't something I will be making very often. Great recipe to keep in the file if company drops by for dinner though. The whole family loved it.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 1, 2005

A wonderful and easy recipe. I always have trouble with cream sauces but this one turned out perfect. It also includes all of my favorite ingredients. Try it with portabello mushroom ravioli.

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Chelsie W Y

Cooking Level: Expert

Home Town: Orangeville, Utah, USA

Living In: Logan, Utah, USA

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Reviewed: Aug. 18, 2005

Excellent cream sauce. I made some additions myself: pan fried mushrooms, garlic powder (like someone had suggested), and roasted chicken breast strips. I also left out pine nuts because i am not a pine nut fan. It was really yummy. Gave 4 stars because I made additions.

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ekim

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Reviewed: Jan. 21, 2005

This is a very good sauce for tortellini. The only changes I made were to use walnuts instead of pine nuts and to add approximately 1 teaspoon of garlic powder. The garlic powder definitely improved the sauce. Initially I wasn't sure which type of sun-dried tomatoes to use. I decided used dry packed sun-dried tomatoes, next time I will use oil packed sun-dried tomatoes because the dry packed ones stayed very firm and I didn't like that texture. In the future I will also leave the nuts out of the recipe. I look forward to making this again.

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Reviewer:

DeafDogLover

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Dec. 27, 2004

This sauce has become one of my favorite. If you like creamy, cheesy taste this recipe is the one for you. I've tryed it on fettuccini, and meat ravioli...Delicious

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GIRLIE2740

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Reviewed: Aug. 13, 2004

Nice flavor..I did alter this to appeal better to husband..He is not much of a sundried tomatoe and pine nut fan..I slightly emulsified the sauce in the blender before serving over angel hair pasta, he liked it..We give it a 4!

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MOM2KAR

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Reviewed: Jul. 22, 2004

I rated this one a 2 and my husband said a 4. I thought it was just average while my husband liked it quite a bit.

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MADISONLIBERTY

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Reviewed: Jun. 11, 2004

Had this sauce with gnocchi last night - Wonderful,I added a tspn of seeded mustard to give a little bite, it was delicious before and after.We will definately have it again. Thanks - keep experimenting!

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