Reviewed: Nov. 2, 2009

Loved this recipe! Used Hot Italian Sausage for a little added kick. Next time will make two batches. One spicy and one using mild. Was Great!

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Michelle Garcia

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Reviewed: Apr. 10, 2009

Made sauce with Heavy cream substitute taken from frugal living and it was fantastic....Will definitely use this again

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Kim

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Reviewed: Feb. 23, 2009

I tried this recipe with the addition of shrimp and scallops...it was delicious!

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Neil

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Reviewed: Nov. 12, 2008

Very rich and very good! Will make again.

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pieboy

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Carson City, Nevada, USA

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Reviewed: Mar. 12, 2008

100% yummm

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GREENGARG

Cooking Level: Expert

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Reviewed: Feb. 24, 2008

Suprisingly it was very nice. I did however make a few changes, these are: i used parmesan cheese, added about a tsp of chicken stock powder and just used the good old fashioned sanga that you would put on the bbq. Wouldnt have it all the time due to its fat content but yes it was very tasty!

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pixma

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Reviewed: Nov. 26, 2007

I only gave this recipe 4 stars after reading the reviews and realizing how rich the sauce would be. After making a few changes, it now rates *5* (according to the family). Instead of 1 cup heavy cream, I used 1/2 cup of 2% milk and 1/2 cup of heavy cream. I also used only 1/4 cup of butter. (I made these changes for 2 reasons, one to reduce calories and the other to lighten the richness of the sauce). This turned out very creamy and light, but not heavy and rich!! No leftovers at my house. Will definately make again

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 6, 2007

I didn't make this, but has anyone noticed the calorie and fat content? Whoa! It sounds delicious, though.

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scrunchymunchy

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Reviewed: Jul. 17, 2007

This was good but would have been bland without the parsley. Also would probably make this again with chicken rather than sausage.

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 19, 2007

great stuff... I couldn't find that particular cheese so I used a mix of romano, parmesan, and asiago cheeses... the cheese didn't really melt into the sauce but it still worked great for me... wonderful taste... i used cheese tortilini... everyone enjoyed it...

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POPDEM

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Reviewed: Dec. 24, 2006

Fantastic taste, it was the hit at my sister's surprise birthday party. No lefovers. I did add cornstarch to the recipe.

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Hollywood

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Reviewed: Feb. 7, 2006

This is excellent, but very rich. I use double the pasta for the same amount of sauce, and usually use thin spaghetti instead of fettuccine. The cheese is Locatelli (not Locatella), which is Pecorino Romano. I have also made it using regular sausage rather than Italian sausage. I should also add that I now make the sauce in the microwave, just keeping an eye on it until it starts to boil. Comes out fine and saves a lot of time.

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