Reviewed: May 3, 2005

My husband, who is generally less than thrilled when I make pasta with traditional meat sauce, seriously perked up when I presented him with this wonderfully creamy tomato based sauce. I used a good store bought sauce with black olives and mushrooms and used whipping cream instead of half and half. He was impressed!

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carafein

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Dec. 15, 2004

Very simple to make. The only change I made was to add fresh basil rather than dried. It was delicious. Served with stuffed pork chops and broccoli, red pepper, mushrooms in butter sauce and fresh Alaskan sour dough bread. A speical occasion meal.

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SHANHENN

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Reviewed: Nov. 28, 2004

Thanks so much! This meal was enjoyed by my husband & I, as well as, our kids!!

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EGILLEN

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Reviewed: Nov. 24, 2004

This was very easy. Family loved, except for my 5 year old! She said it was "hot." (spicy) Maybe I'll use less basil. Don't leave out the nutmeg! What a wonderful spice! I'm not sure if I like this better than my regular spaghetti, but it's nice for a change. Use 12 oz of pasta- I used thin spaghetti.

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MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Nov. 23, 2004

Nice, the comments about the ratio of sauce to pasta are spot on. Using a 'ridged' pasta shape would help with a thin sauce like this. And I agree with the person who swapped out the pre-made pasta sauce for tomatos. Jarred pasta sauce varies so much in quality and ingredients that I would rather work from scratch.

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SMPARSONS

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Reviewed: Nov. 2, 2004

This recipe is fast, easy, and so good. I used whipping cream instead of half-and-half and omitted the nutmeg (didn't have any on hand), and it was still good. The only thing I would change would be the amount of pasta - there's too much sauce for just 8 ounces of angel hair.

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MEREDITH

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Reviewed: Aug. 20, 2004

Sorry,we did not care for this recipe. It tasted like tomato soup over pasta.

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BINKY149

Cooking Level: Intermediate

Home Town: Brookpark, Ohio, USA

Living In: Simi Valley, California, USA

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Reviewed: Jun. 30, 2004

The sauce turned out beautifully. I used a cup of skim milk instead of the half and half, so mine was a little thinner...but it still tasted great. I also left out the nutmeg, and added a little oregano. After serving the sauce on angel hair one night, I used it in a lasagna the next day and it worked so well...I'll definitely be using this one again.

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Lisa B

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Reviewed: Jun. 1, 2004

Superb. Sauted shrimp / chicken can be added if desired. Thanks.

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CP2003

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Reviewed: May 23, 2004

This was perfect! I had been looking for an easy tomato-cream sauce to add to my staple recipes. I used a 26oz can of my favorite sauce which was already highly seasoned (it was the garlic & onion version), added heavy cream, salt and pepper to taste. It was just what I have had in restaurants, but could never duplicate at home. This time around used it with cheese tortellini.

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NOJOBNY

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Reviewed: May 11, 2004

This pasta dish was excellent. It tasted like something you would get at an authentic Italian restaurant! I will definitely make this again and again!

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ADARENA

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Reviewed: Apr. 5, 2004

This one is a KEEPER!! So versatile, and tastes like you've been cooking all day. I left out the nutmeg since my gang doesn't like it and substituted garden chunky sauce for the tomato pasta sauce. Can't wait to make it again and again. Thanks Brenda!

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KATZZ

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Reviewed: Nov. 25, 2003

I had left over thickened cream and found this recipe yesterday when I was planning to make pasta for dinner. It was very easy, smelt wonderful and went down with a "this is a must again"! Thank you for sharing!

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MEZZIE

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Reviewed: Jul. 6, 2003

This was pretty good. I was hoping for something spectacular. I was really in the mood for a good pasta dish with a great cream sauce. Still looking but wasn't bad.

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BajaValle

Cooking Level: Intermediate

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Reviewed: May 29, 2003

Thank goodness I heeded others advice about the excess sauce - used 12oz pasta instead of only 8oz and it still alot of sauce leftover. BUT it was delicious! I too used a "garden chunky" pasta sauce (that has green peppers, onions & mushrooms) and I steamed some fresh broccoli - I placed the pasta on the plate, then the sauce, then the broccoli and finally, sprinkled the parmesan and a little mozzerella cheese overall. Very "pretty" and VERY tasty. No guest would guess that it was soooo easy to make. Thank you much Brenda!!

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DREGINEK

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Reviewed: May 7, 2003

OH MY GOODNESS!!! This was absolutely delicious! I used heavy whipping cream instead of half and half, and I also diced some red onion to put in the sauce. Incredible! Although you may want to use either more pasta or less sauce... There was a LOT of sauce. I ended up using a spoon and just eating the sauce plain, it was that good. Thank you!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Mar. 5, 2003

I used heavy whipping cream instead of the half and half and omitted the nutmeg and basil. I used a chunky pasta sauce and this was excellent. I served it over linguine and added some shrimp to the sauce--with a salad and homemade bread, this was a wonderful meal. This will be added to my permanent box!!

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Boos_Mommy

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Reviewed: Jan. 22, 2002

This sauce impressed my guests. Very nice flavor.

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ARAYHRER

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Reviewed: Feb. 14, 2001

This was fantastic! I did make some minor adjustments to the recipe. I used one 14 oz. can diced tomatoes and one 14 oz. can of tomato puree instead of the 28 oz. jar of pasta sauce. I used cream instead of half and half, and I added 1 Tbsp. of sugar. We served it over cheese tortellini and it was delicious!

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HAMI

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Pasta with Tomato Cream Sauce

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