Reviewed: Nov. 16, 2009

Really quick and easy, and very delicious. I used fresh basil to brighten it up a bit, and I used less half-and-half -- probably closer to half a cup. I'll make this again. A nice change from Marinara.

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Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Nov. 9, 2009

Very easy sauce. Did not have nutmeg, so didn't use that. I sauteed chicken and onions and the garlic prior to adding other ingredients. This was a fabulous sauce and the kids all loved it.

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DEBSKI13

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Reviewed: Nov. 1, 2009

Awesome. Quick and easy. Used 12 oz sauce like some reviews recommended left the other ingrediants the same. didnt wait for 40-50 min to use. Used it after 10 min was delicious!

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Melissa

Home Town: Merritt Island, Florida, USA

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Reviewed: Oct. 25, 2009

Very good,and a hit with my kids!

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juliju

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Reviewed: Oct. 17, 2009

This is really good...I used a LOT of garlic and a bit more onion...but it was tasty over-all. Not sure why others don't like this. It's better then any jar-sauce out there! :)

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maryjane27

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Reviewed: Sep. 2, 2009

This sauce has a very light taste that I prefer over the darker red pasta sauces. I think the only change we made was adding a bit more garlic. As someone suggested, make sure you get a good quality sauce. I think that makes a difference. This one is a keeper. Thanks!

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trfancher

Living In: Birmingham, Alabama, USA

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Reviewed: Jul. 20, 2009

I added mild italian sausage to this dish and it created a great flavor. This recipe is great both ways!

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arl2005

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Reviewed: Jul. 1, 2009

Loved this recipe. Used a tomato-basil off the shelf jar to start with and used 3/4 cup heavy cream. It NEEDS chopped plum tomatoes to get more of a tomatoey taste for certain, which I didn't do the first time I made it, and regretted it. Then it makes for a perfect tomato cream sauce.

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OneCornerStone

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Reviewed: May 18, 2009

Very good and close to what I was looking for. I was trying to find a recipe for a tomato cream sauce to put over grilled chicken and pasta that was very similar to the meal they serve at Red Knapp's restaurant. I added a little red pepper flakes to mine for some heat, but it's good without it, too! One suggestion I would definately make is that you puree EVERYTHING chunky. It seems to come out better that way! Definately a keeper!

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Justa' Mom

Cooking Level: Expert

Home Town: Algonac, Michigan, USA

Living In: Erie, Michigan, USA

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Reviewed: May 3, 2009

Great recipe for a night when you don't have much on hand! I added sauteed pancetta.

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pastrygirl

Cooking Level: Expert

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Reviewed: Apr. 30, 2009

This was good. I usually always just use jar spaghetti sauce, so this was a nice change. I only had heavey creme so I added 1/2 cup.

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Nikki

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Apr. 26, 2009

This was a great recipe, but I would make a few modifications for the next time I make it. Most importantly, I want to make more sauce and to give it a stronger tomatoey taste next time, I believe I will end up doing 2 cans of diced tomatoes, then adding 3/4 C heavy cream. I also added chicken, which was good, very similar to an amazing rose cream pasta I enjoy at our local italian restaurant.

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Katinator

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Reviewed: Apr. 6, 2009

super quick and yummy. i had enough sauce even after using a 500g pack of pasta

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rosi

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

so simple & sooo good

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golfgirl

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Reviewed: Mar. 7, 2009

THIS SAUCE WAS GREAT!! VERY EASY AND A WONDERFUL FLAVOR. COULD NOT HAVE BEEN MORE PLEASED.

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julieanng

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2009

I used 16 oz. of angel hair pasta, but next time would do 12 oz. or so. The pasta sauce was plenty salty so I omitted the salt, reduced the basil to 2 tsp. and increased to 4 cloves of garlic. I also opted for 2/3 cup of heavy cream instead of the cup of half and half. The whole family loved it and it was super easy. Good recipe!

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MJorgy5

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Reviewed: Feb. 6, 2009

This was actually very good for doctored up jarred spaghetti sauce. I used all heavy cream since I was out of half and half and no milk either. I cut this down to 1 serving and it was plenty for my husband and I. He didn't even mention the nutmeg and he is super spice picky so I guess that means it passed his taste test. Thanks, this is a keeper!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Feb. 3, 2009

Absolutley Amazing!!! Followed recipe to the tee except I sauteed chicken breast in strips and added to the simmering sauce the last 10 minutes. Yummy!!!

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mandyk79

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Reviewed: Jan. 12, 2009

nice alternative to our usual tomato sauce. i used soy milk since i didnt have any half and half prob didnt come out as creamy as it should but i also didnt feel as guilty eating this! i did add some corn starch to thicken the sauce up.

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