Reviewed: May 21, 2013

I used a combination of cream and milk. It was fine but not great. It definitely needs more spices or herbs. The pasta should sit for several minutes (10 to 15 minutes) after adding the sauce to allow the pasta to soak up the extra liquid.

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Reviewer:

elball

Reviewed: May 19, 2013

We really liked this recipe, and I will certainly make it again. Following others suggestions, I used fat free half and half to cut down the fat. Also, for simplicity sake, used two cans of petite diced tomatoes. Because we are vegetarians, I used a box of Mornings Star Farms hot and spicy veggie sausage I used all the oil since the sausage doesn't have a lot of extra fat. Also topped it with a little parmesan cheese, and added sliced black olives to each serving. The flavor was excellent, and even my husband who usually dislikes any type of cream sauce really liked it. It was very flavorful and spicy, due to the spicy sausage and the red pepper. Excellent, Thanks for a great one.

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Reviewer:

kay S

Cooking Level: Expert

Reviewed: May 19, 2013

just made this dish tonight - fabulous. We followed the recipe for the most part but like others we used diced tomatoes (28oz) and I added in some basil. I also tripled the garlic, if something says add three cloves garlic I always do at least double or triple that because we LOVE garlic.

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Reviewer:

mabongi

Reviewed: May 19, 2013

We really liked this recipe,very easy to make and it was very good The only difference I made was to use two cans of italian style diced tomatoes, drained and 1 1/2 of sweet italian sausage.

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Reviewer:

Lori H

Reviewed: May 18, 2013

It truly is a great recipe- Bon Appetit!

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Reviewer:

Reviewed: May 15, 2013

What a delicious dinner! I didn't have any plum tomatoes, so I added two 14oz cans of diced tomatoes instead. I didn't add any oil to the pan because it wasn't needed, and I didn't add any salt. I did add some fresh ground pepper and some garlic powder - oh, and I used 1 cup heavy cream and 1/2 cup whole milk because I didn't have enough cream. I added a little flour before letting it sit to simmer because there was a LOT of liquid and I didn't think it would thicken that much. I think next time I make this I will add flour after the sausage, onions & garlic are done and before the tomatoes & cream are added. Also, I might try adding kale to this - I think that would be good! Other than that, I followed the recipe to a T.

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Reviewer:

andrachel

Cooking Level: Intermediate

Home Town: Newcastle, Washington, USA

Reviewed: May 1, 2013

I was afraid of the cream, but it really added an almost cheese flavor. I used chicken sausage cut into slices instead of italian bulk sausage, but it would be delicious either way. There was more sauce and it was more liquidy that I expected. I might drain the tomato liquid off partially next time.

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Reviewer:

Deharter

Home Town: Minneapolis, Minnesota, USA

Reviewed: May 1, 2013

This was an excellent sauce that everyone in my family had seconds of. I'd give it five stars except I made a few changes - I used only 1 T. oil instead of 2 and a nonstick pan, 1 lb. sweet chicken sausage sliced, 28 oz. Italian style diced tomatoes UNDRAINED, only 1 c. cream, and I threw in about 1/4 c. pesto because I didn't have parsley. One daughter thought it was a little too spicy but she still had two helpings, so I'm not changing the proportions next time. The extra garlic and red pepper flakes really make it! Thank you for the recipes and for everyone's tips.

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Reviewer:

bdnorto

Reviewed: Apr. 28, 2013

Too rich for my taste. Felt like the sauce was missinig something. Not sure if I'd make this again.

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Reviewer:

Kimberly

Cooking Level: Expert

Home Town: Vista, California, USA

Living In: Temecula, California, USA

Reviewed: Apr. 27, 2013

Oh my Gah! So GOOD! Its like pizza pasta. I used a can of diced tomatoes in Italian seasoning, added dried basil and I topped the bowls with a heap of shredded Parmesan cheese. I am in heaven right now.

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