Reviewed: Nov. 8, 2009

I improvised on this and it was great! I added red bell pepper and used tomato paste and chicken broth since I didn't have canned tomatoes. To cut down on the fat, I used less oil, and added light sour cream, skim milk, and a little heavy cream. Very easy to lighten this up!

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coconutter

Cooking Level: Intermediate

Home Town: Madison, Alabama, USA

Living In: Kaneohe, Hawaii, USA

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Reviewed: Sep. 24, 2009

I altered the recipe and it was amazing and better than any restaurant 'pink sauce.' I sauted shallots with garlic, and used reduced fat sour cream instead of cream (thanks to the other reviewer for that suggestion) and then added 1/2 tub of crumbled gorgonzola. Amazing! Next time I will make this sauce for gnocchi.

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marinmama

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Corte Madera, California, USA

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Reviewed: Aug. 16, 2009

This was surprisingly tasty and good as a quick meal using up bits and pieces. I forgot to put the grated cheese on top but it was still a lovely dish.

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Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Jun. 22, 2009

I added a few of my own seasonings and what not.. I added white onions and a few green pepper chunks..

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Nevaeh

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Reviewed: Apr. 11, 2009

What a sauce!! I added a red pepper cut up and bit of white wine and diced tomatoes and small can of sauce, followed rest of recipe. Excellent flavor

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Michele F.

Cooking Level: Expert

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Reviewed: Mar. 29, 2009

Very tasty. Cut oil to 1/3 c.; added 1/2 yellow onion, diced; subbed milk for cream and added some flour and corn starch; added splash of vodka, 1 t. oregano, and 1 t. tarragon to sauce. Wish I would have made more to have some leftovers.

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Wayde Lawler

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Mar. 5, 2009

I loved this recipe, but did make it much healthier. I sauteed the garlic in a pan sprayed with non stick spray, then added the mushrooms and asparagus with a couple tablespoons of oil, not the half cup called for. In place of the whipping cream, I used a half cup low fat sour cream. It was delicious, and healthy and even the kids liked it.

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karenkooks

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Reviewed: Oct. 15, 2008

REALLY GOOD and very easy recipe that tastes like more time was spent in the kitchen. The first time around I followed the recipe exactly and it was delicious. The second time around I liked it even more by cutting the oil to 1/4 cup and using 1/2 cup half & half and 1/2 cup low fat milk. Thanks for the recipe - I will be making it again!

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Violet

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Aug. 20, 2008

Absolutely delicious and incredibly easy! I used crushed tomatoes and canned mushrooms as it's what I had to hand. I added lots of oregano and basil, finished it off with romano cheese. I used half & half and cut back on the oil. My pasta choice was whole wheat spirals. Ate this with a salad of purple onions, crumbled feta, dried cranberries, green pepper,garbanzos, baby romaine, and summer corn. Divine! This will go into the regular line up!

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Darkgardyner

Cooking Level: Expert

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Reviewed: Jul. 23, 2008

Yum! This was so tasty. My husband and I both loved it!

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SILENCE182

Cooking Level: Intermediate

Living In: Auburn, New York, USA

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Reviewed: Jul. 4, 2008

Great recipe! My son loved it and my husband had 3 servings. I will definitely make this again! Thanks...

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Stephanie

Cooking Level: Expert

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Reviewed: Jun. 18, 2008

Great recipe! We're not big on tomatoes and this scored high with all. Used 1-2 tb sp olive oil because you don't need much. Diced petite tomatoes, added lemon juice for some acidity. Then spinach and capers because I love them. Used 1/2 c of half-n-half and it was delicious. Hubby (who isn't crazy about asparagus) really loved it and told me not to change a thing. Can't wait to eat the leftovers for lunch!

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HOBBES7895

Cooking Level: Intermediate

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Reviewed: May 29, 2008

I'm giving this recipe 4 stars because the first time I made it I thought it was good but needed improvement. Here are the changes I made to suit it more to my tastes and to make it a little healthier: reduced oil to 1/3 cup (don't reduce the oil too much, it adds to the richness!); added some chopped white onion; added more minced garlic; instead of pureed tomatoes, I opened a can of petite diced tomatoes and blended half of it, then added the blended tomatoes as well as the rest that were in the can; squeezed the juice of one small lemon into the sauce near the end to brighten the flavor a little. I thought it was really good!

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LDIERKES

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2008

Awesome recipe! I tweaked it a little. There was a reco to replace the heavy cream, so I used soy milk and nutritional yeast flakes (made it vegan-friendly). I also used fresh roma tomatoes instead of canned ones and added fresh basil. Yum! Thanks for the great recipe!

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Beta cat

Home Town: San Jose, California, USA

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Reviewed: Apr. 17, 2008

This recipe was great and I made some alterations. I used whole wheat penne pasta and a bottle of alfredo sauce in place of the cream. I also cut the olive oil to about 2 tablespoons. It was just perfect!

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raegan

Cooking Level: Expert

Home Town: Pasadena, California, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Apr. 14, 2008

I really enjoyed this. I did change it a little. I didn't have mushrooms. I used chopped garlic with a whole bunch of asparagus which I sauted with a bit of butter and olive oil and seasoned with some salt and pepper. Then I put one can of diced garlic basil tomatoes (which I didn't drain)and simmered until most of the liquid had evaporated. I then eyed the amount of cream (only like a couple of tablespoons) to give it that rosy hue. I mixed the cooked mini penne I had with the sauce and then sprinkled some grated romano on top before serving. It was amazing. Even my two year old liked it!

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Jenny

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2008

Great recipe - tastes very gourmet!

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Liz

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Mar. 17, 2008

What's not to love about this recipe? I took other reviewers advice and reduced the amount of olive oil, and served it with grilled chicken breast-delicious. Thanks for a great recipe!

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Robin H

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Reviewed: Feb. 27, 2008

This was quite good! I made almost exactly as written. I used diced tomatoes in their juice and added grilled chicken and some Italian seasoning. I did not find it bland, but it still seemed to be missing something. I think I may season the chicken a bit more next time and see if that helps. Very nice dish!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Dec. 19, 2007

My husband and I made this based on the other reviews (it had 4 1/2 stars when we made it on 12/19/07) and this was definitely an emperor with no clothes!!! As with all recipes off this website, we made it first time through with no modifications to the original recipe; the result was bland and gluey.

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