Reviewed: Nov. 3, 2009

I only used this recipe for the sauce, and I must say I've made it twice since I tried it, its amazing, I've been using it for every red sauce I need and it just makes everything taste amazing!!

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Ckelly976

Cooking Level: Expert

Home Town: Norwich, New York, USA

Living In: Wolcott, New York, USA

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Reviewed: Aug. 18, 2009

I read some reviews before attempting this recipe.I used fresh tomatoes in place of sauce.I also used red pepper flakes instead of cayenne pepper.It was not so overwhelming hot,just warm.I also cooked the calamari 10 min..It was delightful!

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spalady

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Reviewed: Apr. 9, 2009

I thought this sauce was a tad too acidic but I still liked the taste. I cooked the calamari for only 10 min as other's suggested. It still came out rubbery. I added bay scallops and shrimp thank goodness. I think I would make this again. I also used diced tomatoes instead of the "sauce" so I simmered it much longer than the recipe called for to soften the tomatoes. It was a good recipe I guess.

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Vinnie B

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

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Reviewed: Mar. 20, 2009

This one was REALLY good. I literally just finished eating it and had to get on here to review it. We made a few changes though. ~more garlic ~Tabasco sauce rather than the cayenne pepper ~added a basil leaf I also recommend that you do have some time to prepare this one as well. Cleaning the calamari took a bit longer than I thought it was going to. Overall though it was VERY good and well worth the prep time. ~~~Emerald05 P.S.- Expect the sauce to be a thin. If you like the sauce thicker I recommend simmering it for a longer amount of time to thicken it.

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Emerald05

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Reviewed: Feb. 25, 2009

i simply loved this recipe.even my fussy daughter loved it.wont change a thing from it.will definitly do it again and again.

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Rose Anne

Cooking Level: Expert

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Reviewed: Oct. 10, 2008

I loved the idea of this one ... however, the calamari (and hence the sauce) would have tasted better if I have marinated it in Lemon juice and some salt and pepper a few hours before. Also a quick run in the separate skillet, might have improved the taste of the calamari before putting in the sauce. I will try it this way again and probably post again!

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mr migs_jr

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Reviewed: Jul. 8, 2008

I am not a fan of pre-made sauce so I used crushed tomatoes and fresh basil instead. I cooked the sauce down a little longer than 30 minutes. I too agree that even on the lowest flame, the calamari should be cooked for far less than 30 minutes. Other than that, this was yummy and easy!

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LovingFoodInNYC

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Reviewed: Jun. 10, 2008

"Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally" - seriously?? I added in the squid, and it was maybe 8 minutes for it to be done (about as long as it took for the calamari to take on the color of the sauce, and to plump up). The only other changes I made were to add a can of diced tomatoes, and I used Burgandy. This was a really nice meal, but I would never ever simmer any kind of seafood for 30 minutes.

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Caroline C

Cooking Level: Expert

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Reviewed: May 30, 2008

This came out very good. The only change I made was adding a can of diced tomatoes as It didn't look like there would be enough sauce for the calamari. I served it over rice noodles. I thought the recipe asked for way too much cayenne although I did use less than what the recipe called for. I cooked the calamari for about 10 minutes and it came out perfect. Don't cook it for any longer as it might get rubbery.

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Billie

Cooking Level: Expert

Living In: Jupiter, Florida, USA

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Reviewed: Mar. 26, 2008

Too hot & canned tomato sauce doesn't help. Need fresh tomato sauce

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Ed K.

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Reviewed: Feb. 25, 2008

This is now a regular menu item in my house. I use frozen squid rings because whole aren't available where I live but it turns out well. I also sometimes substitute clams or shimp. I have had a very similar dish to this as an appetizer in Spain, just reduce the sauce to seafood ratio and serve it with a basket of sliced baguette.

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mellow_everest

Cooking Level: Beginning

Living In: Jasper, Alberta, Canada

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Reviewed: Feb. 24, 2008

Fantastic. I omitted the olive oil and Romano cheese because I didn't think it was necessary. I did find that there was too much sauce in proportion to the calamari though so I doubled the amount of calamari. Also, this is best served on rice since it is so saucy (even with the calamari doubled).

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 6, 2008

Thank you! This recepie was just like my Grandmothers... Our Christmas Eve dinner was just like when I was a child... I made this sauce and it brought back many memories - it was PERFECT!

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GHNC

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Reviewed: Oct. 25, 2007

I just made this recipe and it was great. I added shrimp and I went with the frozen calamari (to save time and effort), and it came out great. The best part about the sauce was that I tend to like food significantly less spicy than my husband. He always adds pepper to what I cook! :) He did not add any and I loved the sauce as well. That said, I only added the black pepper. I will definitely make it again.

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Lisa B

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Reviewed: Jul. 14, 2007

I did not use tomato sauce, I used diced tomatoes. Everything looked great until I added the calamari, which made it as watery as soup. I could not thicken it, and the calmari was rubbery. I definitely did not overcook them. Must be a bad squid. Oh well. . .

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RUTHWARD

Cooking Level: Expert

Home Town: Kenner, Louisiana, USA

Living In: Boyce, Virginia, USA

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Reviewed: Apr. 25, 2007

This is such a quick and easy dish that produces a lovely meal. All the flavors blend so nicely. I used 1 can of petite diced tomatoes and sauteed 2 cloves garlic and some paste in EVOO. Added some capers. I also used frozen calamari and I didn't have one rubberband! Key as stated in the instructions, is to cook very slow and low heat. I taste-tested the calamari and they were done before the time stated but they were thinner slices. Added some fresh chopped parsley for garnish.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 23, 2007

This dish is OK. It's easy to make and can be modified in numerous ways with different shellfish or shrimp. My husband wasn't thrilled with it, he only likes calamari breaded and fried with tomato sause on the side. The kids loved it though. I could take it or leave it.

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DeliriousMom

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Brodheadsville, Pennsylvania, USA

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Reviewed: Dec. 13, 2006

This is a staple recipe around our house now. You can ad an array of seafood \ shell fish to this recipe. Shrimp, Stone crab claws, muscules. It's all good. I always at least double it, excluding the seafood. Than I freeze it in bags. I add the meat the next time we reheat the sauce.

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amber bamber

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Reviewed: Nov. 12, 2006

Thought this was very good & spicy. For a quicker version, I passed on using fresh calamari, frozen worked just fine...took less time.

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chibiharuka

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Reviewed: Aug. 5, 2006

Fantastic! My wife loved this recipe even though I thought there was too much sauce. I cooked the calamari only about 6-8 minutes so they wouldn't get tough. There was enough sauce left over that I saved it and used it the next day (adding canned clams) to make a fantastic red clam sauce for pasta. My wife asked me again today when I am making this again...I guess it will be tomorrow.

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