Found this while looking for some inspiration for dinner to mix it up a bit and use some sausage I had in my fridge. Good enough recipe though I made some slight adjustments like folding in some fresh made mascarpone cheese I had left over with the heavy creme, cutting the pepper flakes out and using far different sausage and adding a splash of white wine. It's a kind of half béchamel sauce with tomatoes, where the sausage takes the place of what ever other pork you'd normally use. The real reason I replied though is in response to the poster who found this sauce flavorless. If heavy cream, sausage, roma tomatoes, red pepper, and an onion doesn't have any flavor for you, you aren't salting well enough. I didn't really follow any of the measurements on the recipe itself, hence why I originally wasn't going to reply, but always salt to taste unless you're baking. When cooking the recipe is just a guide line, if things don't look right or don't look like they will come out the way you personally like them, then make adjustments.
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Found this while looking for some inspiration for dinner to mix it up a bit and use some...