Reviewed: Jun. 6, 2008

This was very good. I reduced the chicken broth to 1/2 cup, but everything else was perfect. This is definitely on my keeper list.

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Chris Martin

Cooking Level: Expert

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Reviewed: Jun. 6, 2008

this recipe was very good but i threw in too much cayenne pepper so it was too hot for me.but otherwise very good

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patch1006

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Reviewed: Jun. 4, 2008

My wife really liked it, but for me, it was just okay. Not something I would crave.

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theworkhorse1

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Reviewed: Jun. 4, 2008

Absolute hit, and the sauce was literally done in the time that it took to boil the pasta. EASY, quick, and even my pickiest ate it with flourish. We sauted so yummy prawns that we caught up in Brinnon (WA) with butter garlic and cayenne. All I can say is YUM!

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countrygirl0305

Cooking Level: Intermediate

Home Town: Fife, Washington, USA

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Reviewed: May 29, 2008

I eat this on a regular basis. I use fat free vanilla yogurt instead of sour cream. The sweet yogurt goes well with the spicy cayenne.

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TXathlete

Home Town: Austin, Texas, USA

Living In: Edwards, Colorado, USA

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Reviewed: May 24, 2008

excellent recipe! i made this for my boyfriend (first time cooking for him) and we loved it. we can handle the spice so i put in almost double and it served as a niec afterthought. can't wait to try it again, and i will have to try the onions and oregano :)

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lagreenway

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Reviewed: May 24, 2008

We didn't have cayenne pepper, but it still turned out wonderfully. We took the suggestion of one reviewer who recommended waiting a bit until the broth was reduced to add the sour cream. We added chicken and fresh basil to the final dish - delicious!

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tupelojack

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Reviewed: May 23, 2008

I really enjoyed this recipe. I did make a couple of changes. I added some paprika and used penne noodles. I mixed up all the ingredients for the sauce then poured in over the pasta into a casserole dish. Topped with sun-dried tomatoes. I baked at 375 for 20 minutes. It was wonderful!

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kmuller

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Reviewed: May 21, 2008

Soooo good and super easy. I used homemade fettuccine noodles - fantastic.

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BETSY TUCKER

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Reviewed: May 21, 2008

I thought this was a very easy recipe to make and it had great flavor. I also added sauted chicken strips and watched the family eat it up!

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Mary Paine

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Reviewed: May 19, 2008

This was good but not great for me. I enjoyed how simple and fast it was to make, but would consider this more of a base for a good pasta dish than the complete version. The taste is good but a bit too simple for our taste. I realize there are very few ingredients, so what was I to expect, nevetheless, it was missing something. I will try it again but will add fresh basil, maybe pine nuts and definitely shrimp. That will probably be a more satisfying meal.

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Stephanie M.

Cooking Level: Intermediate

Home Town: Sherbrooke, Quebec, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: May 16, 2008

I used 1 red pepper and 1 green, but other than that, followed the recipe exactly. My husband and I both loved this recipe. I actually liked it even more the next day. My husband commented that it tasted like gourmet nachos... perhaps you could use a thicker version of the sauce as a dip! :)

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Peezeth

Cooking Level: Expert

Home Town: Peoria, Arizona, USA

Living In: Lehi, Utah, USA

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Reviewed: May 14, 2008

Easy, delicious, fast and cheap! Every college student should know how to make this.

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bluehat

Cooking Level: Intermediate

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Reviewed: May 7, 2008

like other reviewers, we found the sauce a bit runny. but it tasted pretty good, and is a healthier alternative to other pasta sauces like alfredo.

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he1lokitty

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

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Reviewed: May 5, 2008

Great recipe! This was so easy to make and so good! I followed others suggestions and blended half of the sauce. I also added grilled chicken. I will definitely make this again.

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sjones

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Reviewed: May 2, 2008

I give this recipe 4 stars. I added chicken to it, and next time I make this I'll use less chicken and more peppers. The spicy-ness was just right. It didn't leave my mouth flaming but added a good kick to the dish. My brother loved it and my mom (who is an extremely picky eater) said it was good. This is a definate repeat! Thanks!

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Spoons88

Cooking Level: Intermediate

Living In: Windsor, Ontario, Canada

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Reviewed: Apr. 19, 2008

I only cook occasionally and the results are often mixed. However this recipe made me look like a gourmet chef! It is simple, quick, and delicious. I took the advice of one of the other reviewers and switched the order of the cheese and sour cream. (Sour cream added after removal from heat). I also added chicken, which I feel is a must for this recipe. Using a pound of boneless, skinless chicken breasts, I marinated them in 3 tsp. of Pampered Chef Jamaican Jerk Rub (brushed on with olive oil) in the fridge for about a half hour, and then baked them in the oven at 350 for 25 minutes. My lady (the real chef) raved about this dish all night. 5 stars!

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Jesse B

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Reviewed: Apr. 15, 2008

Great recipe, wonderful flavor. I'm rating it 4 stars because it needed a couple of changes to make it 5. As per other recommendations, I doubled the garlic and did not add the sour cream until the end when the cheese is added. I also did not julienne the peppers, but rather diced them medium. One final touch with really helped this dish...after I had mixed in all the ingredients, I spooned about half of the mixture into a blender and pureed it, adding it back to the pan. Not only did this greatly improve the color of the dish, but it also spread the flavor of the red peppers all throughout the sauce, instead of staying concenentrated in the chunks of pepper. I boiled 2 chicken breasts as well, which I tossed in at the end. Wonderful recipe, definately a keeper!

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Aaron

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Reviewed: Apr. 14, 2008

One of the best & easiset recipes on this site. I didn't change a thing (except an extra dash of cayenne). Yummy! Great recipe!

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Deva Jo

Home Town: Gainesville, Georgia, USA

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Reviewed: Apr. 12, 2008

My boyfriend made this for our dinner night. It was amazing! I dislike cayenne pepper but it worked in this recipe. I can't wait to make it again for myself.

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