Reviewed: Dec. 17, 2008

A nice alternative to the boring old spaghetti sauce. I like the creaminess, and I like the spice. The half and half makes this sauce almost taste cheesy. It made quite a bit though, and it was a little runny for my taste. But it tasted good.

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ToughCookie

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

Very Good recipe. The only thing I did differently was used heavy whipping cream and spaghetti noodles. This is really good to dip warm french bread into also!

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texasmom23

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Reviewed: Nov. 14, 2008

Best Pasta I have ever had the only problem was the angel hair, regular spaghetti noodles work better.

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Jenn

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

This was EXCELLENT!! I left out the nutmeg, and substituted rice milk and 3 T of rice flour for the half-and-half (my son is allergic to dairy). My husband said it tasted like it came from a restaurant!! :-) The whole family gobbled it up.

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Gretchen

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Reviewed: Oct. 19, 2008

soooooooo good. i made this a long time ago and didn't care for it. but this time i made it with francesco rinaldi original sauce and it was amazing. it's a bit sweeter than other pasta sauces but that's what did it for me. what a difference a dish can have depending on what brand of sauce you use. my family and i kept dipping our bread into it. i'll be making it again this week.

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janejones81

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Reviewed: Sep. 7, 2008

This was great! I love creamy tomato sauces, and this was so easy to make! I used Ragu "Traditional" spaghetti sauce, left out the nutmeg, and added about 1/2t. cayenne, which gave it a nice spicy kick. I have a feeling that some of the people that thought this was bland may have misread the recipe and used plain tomato sauce instead of a jar of pre-made spaghetti sauce.

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rivergirl

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Reviewed: Sep. 3, 2008

My husband said this was good but the recipe was a disappointment to me. I was expecting the half and half and spices to give the red sauce a more drastic transformation. This just tasted like slightly altered red sauce to me and I added more of the spices then the recipe called for. Sorry, I won't be making this again.

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Aug. 5, 2008

Simple, yet super good!!! I made this for some family and a friend when I was first learning how to cook. Now, quite frequently, that friend asks me to make it for her (since she herself doesn't cook much). I always serve this with some garlic bread. YUMMY!!!

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zox67

Cooking Level: Intermediate

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Reviewed: May 29, 2008

Great quick side dish. My son works at an Italian restaurant and said it's as good as their's. I used garlic powder and seasoned to taste. Delicious!!!

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cook4six+

Cooking Level: Intermediate

Living In: Carbondale, Pennsylvania, USA

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Reviewed: May 28, 2008

So easy and so good, did not change a thing.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: May 19, 2008

I prefer traditional spaghetti sauce, this had a slightly sweet taste. It could of been the sauce I used. I also added 1 lb. ground beef.

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TEXASTRACE

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Apr. 24, 2008

I would probably give this 3 stars because I thought it needed a lot more salt and seasoning, but my 13 year old said "you should make this all the time" Both kids went back for seconds and the 13 year old picked up on the creaminess of it. I will probably make this again with some added seasoning. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Apr. 21, 2008

A yummy and quick recipe. Oops! I didn't have any half and half--substituted evap milk and butter and it still turned out great. A keeper! Thanks for the post.

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southernhopsing

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Reviewed: Apr. 17, 2008

My family really liked it! We will make again. This will be a regular at our house.

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Jess

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2008

While this was good, it was a lot of work for something that you can pretty much get from a jar anyway - for example a pasta vodka creamy tomato sauce. I did make it exactly what the recipe called for and served it over tortellini, but it is definitely NOT a quick meal. It takes some time to prepare.

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Cyndi

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Alden, New York, USA

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Reviewed: Mar. 16, 2008

very easy quick dinner. The key to this recipe is it will only be as good as the ingredients you use. So, if you try to get away with a cheap spag. sauce, you may get a bland result. The higher quality sauces tend to have little chunks of veggies and more flavour to start with, therefore, your end result will be more flavourfull. I also added roasted red/yellow/orange peppers. I have done this before but completely forgot about it! thanks for the reminder. Lorrie

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Lorrie

Cooking Level: Expert

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Reviewed: Mar. 9, 2008

I had this last night and it was really good. I used cheese tortellinis instead of angel hair pasta. And used Paul Newman's tomato sauce.My husband loved it. Will use this again.

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Lauren

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Reviewed: Feb. 22, 2008

This was very good. I used milk instead of half and half and some stewed tomatoes blended up instead of the pasta sauce. It took a while to boil the extra liquid off, but it came out great.

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Isaac's mama

Cooking Level: Intermediate

Home Town: Bountiful, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: Jan. 16, 2008

I modified this recipe a bit. I didn't have nutmeg on hand so I omited that. I threw in some frozen veggies (peas & zucchini), meatballs, & mushrooms to get a balanced meal. The sauce was a little bland for me so I added a little bit of salt. There is definately enough sauce for 12-16 oz of pasta.

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AbigailTherese

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Reviewed: Jan. 1, 2008

Sorry, this was just kind of boring for us. I love vodka cream sauces and don't find them to be bland at all - maybe that is what I was missing from this. I will not be making again.

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