Reviewed: May 18, 2011

This is one of the best pasta sauce recipes I've ever found. I did substitute two 25 oz. jars of a good quality tomato basil spaghetti sauce for the whole peeled tomatoes, crushed tomatoes and tomato sauce because I had them on hand. Otherwise, I followed the recipe as written. I loved the addition of the red wine and capers and thought they really enhanced the flavor of the sauce. I would definitely recommend this recipe to those who want a spicy, flavorful sauce that tastes homemade.

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Reviewer:

California66

Reviewed: Apr. 29, 2011

Excellent! Very good flavor. I used sweet red wine and it was amazing and the left over portion in the bottle went very well with pasta. I used sweet sausage instead because I'm not a spice fan and gave it just the right amount of heat. Surprisingly easy to make. Loved it. One of my favorites from now on. An impressive main course for entertaining.

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Reviewer:

windeewiro

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Reviewed: Feb. 20, 2011

I made this recipe just as it appears on the site - no changes. After 45 minutes it was still a bit watery so I simmered very slowly for another 30 minutes. Great sauce! Nice flavor and spice. I'll make it again.

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Reviewer:

LJOY

Reviewed: Oct. 6, 2010

Thanks 'Italian Man' this was very good. I needed to use the hot sausage I bought the other day and found your recipe. It was delicious, spicy and easy. A very ecomical way to feed a family! Everyone loved it!

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Reviewer:

maddysmom

Cooking Level: Expert

Home Town: Lathrup Village, Michigan, USA

Living In: Glenmoore, Pennsylvania, USA

Reviewed: Sep. 18, 2010

This sauce is excellent. I've tried many homemade versions of sugo and this is great. So easy to make. Why would anyone buy bottled sauce? This is inexpensive to make. Nice and thick, rich tomato taste, fresh ingredients. My husband loved it as well as I. Will make it again. If anyone wanted to substitute the meat, they could as the rich sauce carries any flavor well.

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Reviewer:

GOLDENS

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Aug. 6, 2010

Had no capers, wine, tomato sauce but substituted green olives and tomato paste.. just wonderful!

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Reviewer:

CookingInSeattle

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: May 4, 2010

Great pasta dish that everyone enjoys. Excellent taste. Only change I did was no capers. Did not miss the one ingredient

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Reviewer:

Ruth

Living In: Midland, Ontario, Canada

Reviewed: Feb. 28, 2010

DECIDED TO TRY THIS RECIPE SINCE I HAD LEFTOVER SPICY SAUSAGE. I ADDED EVERYTHING BUT THE WINE AND CAPERS (DID NOT HAVE THEM ON HAND), I AM SURE THIS WILL ONLY MAKE THE RECIPE EVEN BETTER THE NEXT TIME. I JUST WANTED TO ADD THAT I USED STORE BRAND WHOLE AND CRUSHED TOMATOES AND FOR SOME REASON THERE WAS A LINGERING METAL CAN TASTE TO MY SAUCE- NEXT TIME I WILL USE A BETTER BRAND IN HOPES TO AVOID THIS PROBLEM. MY HUSBAND LOVED IT- THX!

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Reviewer:

BETTY C.

Cooking Level: Expert

Home Town: New York, New York, USA

Reviewed: Feb. 3, 2010

This was enjoyable but not outstanding. I did add a few mushrooms and a little chopped green pepper for a little extra texture and colour. I just thought this had far too much tomato for my test buds, did enjoy the hot taste. Not sure its a recipe I will be making again - Sorry!

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Reviewer:

apple.strudel

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Dec. 16, 2009

I can't say enough about how good this recipe is. If I could give it 10 stars, I would. It's my go-to comfort pasta dish. If you don't have all that time to let it cook down, you can add a little tomato paste to thicken it up in 10 or 15 minutes. The flavor won't be quite as good as if you had let it simmer for longer, but it works in a pinch. I love it on penne rigate, but ziti is good, too.

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