Reviewed: Nov. 28, 2007

pretty good. just not favorite among favorites. i was too lazy to press garlic (just finished baking brownies and hot cocoa) so I just used garlic powder. don't think i used quite enough but i eyed it, i'll just add a smidge more than i think necessary next time. also i added left over diced tomatoes for the night before and i think i'll add more fresh t'maters next time too.

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pinkpigeon

Cooking Level: Intermediate

Home Town: Naples, Campania, Italy

Living In: Memphis, Tennessee, USA

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Reviewed: Nov. 27, 2007

A good twist on the ordinary canned sauce. I used the Newman's own with all the spices, so I went easy on the basil and garlic and served over tortellini. Yum!

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MaggieMay

Cooking Level: Intermediate

Living In: Chico, California, USA

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Reviewed: Oct. 27, 2007

OMG This was soooo good!. Took other cooks advice and used heavy whipping cream instead of half and half. Also added a small yellow onion and meatballs. Served it with "Cheesy Garlic Bread" and it was a fantastic meal!

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MellyB PharmD

Cooking Level: Intermediate

Home Town: Salisbury, Maryland, USA

Living In: Swedesboro, New Jersey, USA

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Reviewed: Oct. 20, 2007

Winner Dinner! What a easy & wonderful tasting sauce. I used Classico Traditional Sweet Basil sauce. I loved the hint of nutmeg in the sauce (I used fresh grated nutmeg, so it may have been a bit stronger). Teamed with Fast & Friendly Meatballs from this site for a family pleasing meal.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Oct. 18, 2007

My family loved this recipe. Even my steak and potatoes husband. My mother-in-law called it gourmet, like from a restaurant! WOW. I did make more pasta than called for to accomodate the amount of sauce. Served with butter steamed broccoli and frozen pierogies, a GREAT light meal.

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born2worship

Cooking Level: Expert

Living In: Yulee, Florida, USA

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Reviewed: Oct. 6, 2007

We enjoyed this very much. I added sausage to the sauce because you gotta have protein to make it a meal! Also used fettuccini noodles. I think the angle hair would be too delicate for the sauce with meat in it. The flavor was excellent!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 18, 2007

This was perfect. I used a can of tomatoes that I simmered down for the sauce and then added the rest of the ingredients. Can't wait to try it with tomatoes from the garden. I really like the nutmeg and used 1% cream instead of the half and half.

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Sep. 15, 2007

Excellent creamy flavor. I made it with a spicy tomato sauce and it balanced well with the half and half.

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Megan Ace

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Reviewed: Sep. 5, 2007

Pretty simple recipe: add cream to store-bought spaghetti sauce. Still an improvement.

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Desiree

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Reviewed: Jun. 21, 2007

I really enjoyed this. I made my own red sauce to which I added cooked Italian sausage, crumbled and drained. This is a very comforting recipe. I might add some finely chopped bell pepper the next time around, or maybe sprinkle it with capers. Thanks Brenda!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jun. 19, 2007

Yum. I could eat this sauce with a spoon. Very delicious. I used heavy whipping cream since that is what I had, and then tossed it with 24 ozs cooked spaghetti. Think next time I will use less spaghetti so that it is saucier. I wanted to dip my bread in this. Will definately make again!

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RACHAEL

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Palm Springs, California, USA

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Reviewed: Jun. 12, 2007

this was amazing... I always have these ingredients on hand so I will be making this again. I added some sweet Italian sausage and served the whole thing over pasta... Spectacular

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pamela

Cooking Level: Expert

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Reviewed: Apr. 3, 2007

it's good..really...specially if you will add chopped onion & cheese while cooking so the taste of the cheese will mix to the sauce...and it taste more good...try it.

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antonette alinsod

Cooking Level: Intermediate

Home Town: Santa Rosa City, Laguna, Philippines

Living In: Langley, British Columbia, Canada

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Reviewed: Mar. 27, 2007

This was very good. I followed the recipe almost exactly. The only changes I made was to use whole wheat pasta instead of regular and I used fresh basil. I will definitely make this again.

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Amber

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jan. 3, 2007

I changed this some..I sauteed a little extra minced garlic & onions in a little olive oil first then added some of my homemade tomato sauce. I let it simmer to reduce and thicken, then added cream and parm. Served w/ cooked shrimp over shredded spaghetti squash. Yum.

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Nakina

Cooking Level: Intermediate

Home Town: Constable, New York, USA

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 7, 2006

Great served with salad and bread for dinner!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 7, 2006

I thought this recipe was just ok. I thought it was a bit bland, this even after I added mushrooms, capers and chicken. Perhaps it needed more garlic.

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lisat

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 24, 2006

I liked this recipe mostly because I didn't want to be bothered with making the sauce from scratch. My boyfriend thought that it still tasted mostly like marinara, and while I partially agree, it was a pleasing departure from traditional spaghetti.

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catiebrooke

Cooking Level: Expert

Living In: Edina, Minnesota, USA

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Reviewed: Oct. 18, 2005

I really enjoyed this cream sauce recipe although I made some changes. I used crushed tomatoes instead of jarred pasta sauce. To flavor it I threw in a chopped onion, garlic, oregano, fresh basil, salt, pepper and nutmeg. I poured it over cavatelli pasta mixed with broccoli, peas, mushrooms, and ground turkey and baked it until it bubbled. yum!

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MONDEEP

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Reviewed: Sep. 27, 2005

This was a good sauce recipe, but I did make a few changes. Not fond of jarred sauces, I used canned diced tomatoes and added chopped onion as my sauce starting point. I added more garlic and some parmesan cheese to the sauce as it cooked for more flavor. I also added just a touch more half and half for a creamier texture. My sauce did thicken as it simmered and as recommened I made more pasta than the recipe stated. It turned out quite good- I will make this again, but with my variations.

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JAIM78

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Pasta with Tomato Cream Sauce

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