Reviewed: Jun. 2, 2008

This recipe was good, but I made some modifications to cut down on the fat. I browned the sausage by itself and then drained it, used one Tsp. chicken base and I only added one Tbs. of butter. It really doesn't need the butter, so next time I will omit it entirely or add a little olive oil instead. I may also try adding some garlic next time, but it really had enough flavor as is. This was a hit with the whole family.

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LOVELEIGH98


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Reviewed: Jan. 18, 2008

excellent! i will definitely make this again and again!

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simonechow

	Cooking Level: Beginning Home Town: Richmond Hill, Ontario, Canada
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Reviewed: Jan. 11, 2008

This was very good. I would give it 4 1/2 stars if I could. The only thing I changed was I used 8 oz. of mushrooms and red wine instead of the sherry, since I didn't have any at the time. My husband and I actually enjoyed it the more we ate it. I think the name of the recipe played with our minds a little bit.

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Janice

	Cooking Level: Intermediate Living In: Greer, South Carolina, USA
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Reviewed: Jan. 4, 2008

my big family loved it!!! i used the apple cider vinegar tip and it gave a yummy sour tang. For the sausage, i didn't have any, so i blended up hotdogs and readymade meatballs. it was so nice. thank you all

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branferden

	Cooking Level: Intermediate Living In: Singapore, Central Region, Singapore
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Reviewed: Nov. 21, 2007

This is a really neat variation on typical spaghetti sauce. I cut out some of the butter and used whole wheat noodles. We really liked it!

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Huntersmama

	Cooking Level: Intermediate Living In: Colorado Springs, Colorado, USA
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Reviewed: Nov. 5, 2007

This is a good alternative to regular spaghetti but, like many of the other reviewers said, it was a little too salty. I know that cooking sherry has salt in it already, as does the bouillon. And I'm sure the sausage does, too. I'm not sure what I would do differently in order to cut down on the salt, though.

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SunMoonStars


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Reviewed: Oct. 26, 2007

This was delicious!! Omitted the mushrooms and added fresh garlic and used only 1 lb of sausage. Great served with linguine or over egg noodles!

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AMIE_88


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Reviewed: Oct. 17, 2007

In a word, delicious! Here are the alterations I made: - Can use less sausage (I used 1 lb.) - Doubled mushrooms - Halved butter (used ¼ cup) - Added 1 cup chicken stock (adds moisture, eliminates need for bouillon with all of its sodium, MSG and additives) - Omitted bouillon - Added fresh garlic Yum!!

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OTTERCOON

	Cooking Level: Intermediate Home Town: Corona, California, USA Living In: Chandler, Arizona, USA
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Reviewed: Oct. 14, 2007

I followed this recipe exactly, and I thought it was just...okay. I may try it again with pork sausage. It is definitely not a "saucy" recipe.

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MOONPIE67

	Cooking Level: Beginning
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Reviewed: Sep. 16, 2007

I substituted olive oil for the butter because I was out of butter. (Who runs out of butter?) I was also out of mushrooms, and would have loved to try it with zucchini. As it was, I added chopped broccoli. This was really fast and really good. It seems very adaptable. Definitely going into my monthly rotation

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Jennifer Ball

	Cooking Level: Intermediate Living In: Carrollton, Texas, USA
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Reviewed: May 18, 2007

I loved the flavor of this - very rich tasting. Nice change to ordinary spagetti sauce.

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Manda


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Reviewed: May 17, 2007

This was only OK in my opinion. Everyone ate it fine. I just could not get over the fact that I was eating a half a stick of butter in a pasta dish.

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GLOJAO


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Reviewed: May 12, 2007

This recipe was absolutely delicious!! My husband isn't a big pasta eater and he loved it! I'm not a big zucchini fan so i left it out, and i didn't have sherry at hand so i substituted it with apple cider vinegar. I also used a little salt and pepper.

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Niky_4


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Reviewed: Apr. 23, 2007

Totally different and totally fantastic. Needs to be rated even higher than *****. I changed the veggie to broccoli and shredded carrots which I blanched prior to adding to the pasta. I also added 3/4 c. chicken broth to make sure there was enough sauce. I made it for 36 students (obviously I used your conversion feature...)and everyone of them came back for seconds and some for thirds!! The recipe has been passed on already... First try and absolutely AWESOME!!! Thanks for a great recipe!!

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AINAELGA


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Reviewed: Apr. 23, 2007

The flavors are amazing and the mushrooms and zucchini were really good with the sausage. It was too salty for my taste and anyone on a salt diet should reduce it to 1 bouillon cube. I really like this dish though and plan on making it again with no sodium bouillon cubes.

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handbanana


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Reviewed: Mar. 16, 2007

This was very flavorful, although I did add about twice as much butter and wine than the recipe called for, as I wanted to make sure there was enough to coat all of the noodles. I also added 2 minced garlic cloves and a little olive oil. Also, the mushrooms kind of broke apart when cooking them with the sausage, so I couldn't really taste them very much. Maybe next time I will wait to add them, until the sausage is browned and crumbled.

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KARILYNN222


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Reviewed: Feb. 13, 2007

Great and unusual way to use leftover grilled Italian sausage. Didn't have sherry, so used merlot & added garlic. Served this one over penne, and went nuts! Thank you.

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Sharon C.

	Cooking Level: Intermediate Home Town: Knoxville, Tennessee, USA Living In: Deland, Florida, USA
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Reviewed: Feb. 6, 2007

This recipe was fantastic! I added a couple cloves of fresh garlic with the onion. My boyfriend loved it and he can't wait for the leftovers for lunch tomorrow. I will definately make this again.

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Not Red Spaghetti Sauce

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LOVELEIGH98

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simonechow

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Janice

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branferden

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Huntersmama

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SunMoonStars

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AMIE_88

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OTTERCOON

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MOONPIE67

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Jennifer Ball

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Manda

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GLOJAO

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Niky_4

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AINAELGA

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handbanana

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KARILYNN222

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Sharon C.

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kmacs22

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