Reviewed: Jan. 22, 2009

The flavor of this was EXCELLENT. (And yes, I did have a pretty heavy hand when it came to adding the garlic, cayenne, and vinegar.) Unfortunately, I can't really call it a "sauce" because it was so incredibly thick. I added more olive oil and vinegar to the mixture in the food processor, and even then I had to add milk when I put it back into the pot. It turned out delicious! - but it definitely needed more liquid to make it so.

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sarahmarie_co

Cooking Level: Expert

Home Town: Independence, Missouri, USA

Living In: Aurora, Colorado, USA

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Reviewed: May 27, 2008

Way less pasta.

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mojotheamazing

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Reviewed: Apr. 17, 2008

The flavor was good, but there wasn't much of it. It seems as if there is an ingredient (some liquid) missing for the sauce. I ended up blending some cream in with the red peppers, because otherwise it was a sticky glop. And even with doing that, it hardly covered all the noodles. It wasn't worth the effort to me.

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CANDYLAND7

Cooking Level: Expert

Home Town: Las Cruces, New Mexico, USA

Living In: Peoria, Arizona, USA

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Reviewed: Mar. 22, 2008

This was very ho hum. I didn't like the texture of the sauce. I think that these types of sauces are better prepared with roasted red peppers. Instead I had a lot of little chunks and it didn't really form a sauce. I don't know, I just didn't think it was good enough to expend the effort.

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Jennifer

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Reviewed: Jan. 23, 2008

This was delicious. I had to substitute some ingredients as I was cooking with what was on hand. I only had one red pepper and used white cheddar instead of parmesan. I also used gnocchi instead of penne. I will have to try this one again with the prescribed ingredients.

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Jennifer

Cooking Level: Expert

Home Town: Salmon, Idaho, USA

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Reviewed: Aug. 24, 2007

I agree with the other reviewers who thought the sauce needed more flavor. I used altogether 1 t. salt, and added 1 t. oregano, and it was very good. I also used half the amount of pasta, and added a can of white beans for more protein. It ended up being delicious!

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TINA45

Cooking Level: Intermediate

Home Town: Spearfish, South Dakota, USA

Living In: Somerville, Massachusetts, USA

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Reviewed: Aug. 6, 2007

I agree with previous reviewers that there was too much pasta. But beyond that, there wasn't much to be impressed with. I really wanted to like it! It just didn't have enough flavor, sauce or uniqueness.

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Rebecca

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: Feb. 16, 2007

Very good recipe. I used a 1 cup of parmesan and everyone loved it.

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TaviaG

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Reviewed: Jan. 19, 2006

I followed this recipe very closely and found it very work heavy for not a particularely outstanding meal. I found the taste to be a bit plain, for what I was expecting. Judging by the price it cost to make it, the time involved, and the outcome, I don't think I'd make it again. It was interesting to try, though.

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Rosie

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2004

one of the best recipies i found on this site! would like it to be a little more wet, though. the almonds are indeed awesome. my boyfriend licked the bowl!

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SANDWICHGIRL

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Reviewed: Nov. 4, 2003

Love this one! My mother didn't like it, but she doesn't really like vegetables much. It was neat to have a non-tomato red sauce. My meat-loving husband said this is one of the few meatless dishes I make where he doesn't miss the meat. This one's a keeper for us! Thanks!

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TRIPTAKERS

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Reviewed: May 30, 2003

Very good! I couldn't follow this recipe exactly because my food processor was uncooperative. Unable to puree the vegetables, I just tossed them with the other ingredients with wonderful results. This is designed to be served hot, but cold leftovers the following day were delicious.

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Apr. 21, 2003

Tasty and satisfying dish - and without a cream sauce! The almonds add a great touch. Definitely do NOT mix in an entire lb of pasta - about 12 ounces means you'll have enough sauce. I used frozen onion and peppers (tri-color rather than just red), along with frozen broccoli and I added cauliflower. This might be better with fresh veggies, but it was delicious with frozen! I'll definitely make this one again. Thanks!

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SNOWCROFT

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Reviewed: Mar. 9, 2003

The red pepper sauce is excellent. In fact, I'm in the process of making it again right now. I added a bit more garlic and onions than the recipe called for as suggested by another reviewer. I served the sauce with pasta and broccoli, but also added beef strips (sorry, vegetarians!) and a diced sweet potato. A HUGE hit with my dinner guests.

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JANET_PANNELL

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Reviewed: Nov. 7, 2001

I love this recipe. I am married to an Italian (green card Italian, not Mamma Leoni from Brooklyn Italian), and he is always impressed when I make this dish. The almonds are a special touch and it always helps to have fresh fresh fresh ingredients. My kids don't like peppers as a general rule so I never intended to make it for them. It looks like there's cream added to the sauce because of the creamy pink color. Great way to fool those die-hards who refuse to eat anything that is 100% vegetarian.

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TRACY BABINI

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Reviewed: May 1, 2001

The sauce really is tasty, although I would be inclined to add more garlic, cayenne pepper and balsamic vinegar that it asks for because I found it a bit bland.

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