Reviewed: Oct. 25, 2009

This was pretty tasty and easy to prepare. My sauce was also a little watery but still good. My kids enjoyed it so I will make it again.

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JO~Lite

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: Aug. 19, 2009

We really enjoyed this! I did need to add a 6 oz can of tomato paste because my sauce seemed a bit runny and a pinch of sugar. I didn't have capers either but nonetheless very tasty!! Thanks for sharing!

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DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 18, 2009

This was very good. I didn't have capers either, so just left those out. Hubby doesn't like the texture of chunky tomatos, so I put them all in the blender and pureed them. At first I thought it was going to be too runny, but after cooking it thickened up just perfectly. Other than that, I followed directions to the tee (although I don't measure spices). Hubby LOVED it.

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CHELSEA

Cooking Level: Intermediate

Home Town: Crestview, Florida, USA

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Reviewed: Aug. 8, 2009

I have made this three times since I tried it in July. We just love it and I made it for different family members and shared with a neighbor. Everyone loved it. I did increase the sausage to 1 1/3 lbs as one reviewer suggested and it works. If you love Italian sausage and spicy food, this is a keeper. Elaine

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Elaine

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Reviewed: Aug. 3, 2009

This is a really nice flavorful easy recipe. I used italian turkey sausage instead of pork. Keep the capers and wine, it def. makes the recipe! I did shorten simmer time to 10 mins. by using spicy red pepper tomato sauce i had on hand. (I still added canned tomatoes, garlic, red onion etc.)

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winkmarino ; )

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Reviewed: Aug. 3, 2009

This was awesome. My husband was concerned that it smelled so strong initially but after simmering, he couldn't stop eating...

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ValGal

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Aug. 2, 2009

VERY good. I used hot turkey sausage and served over regular spaghetti noodles. Kicked the wine up to about 3/4 cup and added about a tsp of fennel. Wonderful!

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lsimon99

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2009

Very good sauce...a nice change of pace from typical ground beef sauce.

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kking206

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Traverse City, Michigan, USA

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Reviewed: Jul. 20, 2009

I love the flavors on this recipe. The capers and the red wine brought out a different dimension on cooking pasta. It very good.

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Dotts

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Reviewed: Jul. 20, 2009

This was awesome! Pretty much followed to the letter, but used fresh herbs instead of dried, and increased the amount. Just because I have lots of fresh herbs growing right now.

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sminckler

Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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Reviewed: Jul. 19, 2009

This was really good. I made it almost to a T and it was a hit at my house. I used half spicy and half mild sausage just to tone it down for the kiddos. They liked it. Thank you

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coookingmama28

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

Living In: Groves, Texas, USA

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Reviewed: Jul. 18, 2009

Oh My God!!! I have been making ItaliaN SAUCES FOR 40 YEARS AND THIS ONE HAS GOT TO BE THE BEST!!! i DIDNT CHANGE A THING. mY HUSBAND RAVED OVER IT. WE HAD IT FOR DINNER LAST NIGHT AND LEFTOVERS TODAY. ALL YOU NEED IS A LITTLE GARLIC BREAD AND YOU HAVE A FABULOUS DINNER. DONT FORGET THE RED WINE.

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Janet

Home Town: Houston, Texas, USA

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Reviewed: Jun. 21, 2009

Great stuff. Kids loved it.

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Lance

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Reviewed: Apr. 3, 2009

Holy Cow! I loved this!!! Flavors turned out sooo good! Next time will triple the recipe and freeze it! Great over any pasta... sooo much better than store bought!

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WDSCULLY

Cooking Level: Expert

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Reviewed: Mar. 23, 2009

This is so simple and sooo good. My picky hubby just said "YUM!"

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Carla

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Reviewed: Feb. 11, 2009

This is a wonderful spicy Italian sauce. I followed it exactly and I loved the flavors the capers bring to the sauce. Next time I might leave out the extra crushed red pepper flakes. It thickened up nicely by letting it simmer without a cover. Overall, it was a big hit!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Feb. 8, 2009

Thanks for the great idea. This was really good. Versatile basic sauce, I didn't have capers so I left them out, it was still delicious. Did not need a jar of sauce, the other ingredients were enough. Also, a good sauce even without the sausage as a vegetarian option. I will try to never use sauce from the jar again. It is so much better this way. Thank you.

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rachel

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: New Haven, Connecticut, USA

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Reviewed: Oct. 4, 2008

This is excellent sauce. I made as directed, except for increasing the sausage by 1/3 and using half bulk and half sliced link for texture - and I used penne pasta because that's what I had. I would really recommend NOT omitting the capers or the wine - they are what makes this sauce special. Thanks for the recipe - a keeper! :)

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jun. 18, 2008

This was delicious - I'm not a fan of capers and don't keep them around so I left those out, I don't think it mattered. It was also easy and tasted so much better then opening a jar of sauce. Yum.

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