This was okay. I'm a sauce person, which makes me a bit biased, as my biggest complaint about this dish was that it doesn't make a lot of sauce. When made as written, the sauce is the kind that clings to each specific piece of pasta rather than the type of sauce that leaves remains that you could sop up with bread :) If you make the recipe correctly (add the pasta to the sauce and heat through), the sauce is definitely not runny. In fact, for someone who loves saucy pasta dishes, this dish could be accused of being too dry.
To try to lighten it up a bit, I used half and half in place of the heavy cream. I used petite diced tomatoes with Italian seasoning in place of the Italian plum tomatoes. I left out the red pepper flakes and used penne instead of bow tie pasta. I used smoked sausage instead of sweet Italian sausage.
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