Reviewed: May 30, 2009

This was excellent. Next time I'll add an extra sausage link to the recipe as well as some spinach and maybe a bit more cream.

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powaking

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Reviewed: May 27, 2009

This was very good! I made a few changes: I drained the grease from the sausage and I added a touch more cream, to reduce the spicyness of it. Other then that, it was great!

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lolospf

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Reviewed: May 26, 2009

Yum! Quick, easy and tasty!!

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nixickle

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Reviewed: May 22, 2009

This one is to die for. Just follow the directions exactly.

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Richard G

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Reviewed: May 19, 2009

I really liked this recipe. After making it once though I made some minor changes. Used more sausage and used hot sausage rather than sweet. I doubled the crushed red pepper. I added spinach. Delicious!

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YankeesJets

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Reviewed: May 9, 2009

Very good...I add onions in with the garlic, and use 3 or 4 turkey sausage links. Also, one can of tomatoes and one can of tomato sauce makes this a little creamier. And I use lowfat milk instead of heavy cream (need a little more than in the recipe)

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Hollie

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Reviewed: May 3, 2009

This was great, didn't change the recipe much at all. Just added some fresh chopped spinach and a little squash to the sauce and it came out great. Used a 1/4 cup vodka too per someone else's request. Someone mentioned it was too much salt, that may be if the sausage you use is salty, so adjust the salt accordingly.

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Vincent

Home Town: Peekskill, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: Apr. 22, 2009

I didn't have any sausage and the sauce still came out awesome. I also liked that it didn't use too much vodka. Easy, reheats well, and tastes great!

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Tiny Blonde

Cooking Level: Intermediate

Home Town: West Milford, New Jersey, USA

Living In: Hopatcong, New Jersey, USA

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Reviewed: Apr. 19, 2009

I love this recipe. The only change I make is to add a bit more cream. Definitely not for the calorie counter but it is extremely delicious. Thanks for a great recipe!

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Tricia R.

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Reviewed: Apr. 19, 2009

I like to add green peppers, a whole lot more garlic, fennel seeds, a touch of sugar, and sometimes some ground beef. This recipe works as a vegetarian recipe too - substitute Boca Italian Sausages and Boca crumbles for the meat and it's still great. Tastes awesome cold too.

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Antonio

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Reviewed: Apr. 18, 2009

Very good and very simple!

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Apr. 16, 2009

Okay, so I've been using this recipe for probably a couple years now and I must say that it is a favorite. My husband goes crazy over it! I've made it for friends, my parents, and everyone LOVES it! This has got to be one of the best recipes I have ever made! The only thing I did different was to use hot italian sausage instead of the sweet italian. (My husband prefers spicy) Also, I used ground red pepper because I didn't have the flakes on hand (just be sure to use less if you're substituing the ground red pepper). All in all, this recipe is a hit every time!

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Jenn

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Reviewed: Apr. 14, 2009

This is my favorite entree and it is super quick and easy to make! If you like creamy pink sauce and sausage this is the place to go, i enhanced with more garlic and pepper but just to taste. Worked great! Served with Arugula/feta/strawberry salad :)

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vbeane45

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Reviewed: Apr. 8, 2009

This was excellent! I barbecued the sausages because I'm a vegetarian and didn't want it in the sauce, but the sauce was delicious! I can't wait for leftovers!

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Apr. 8, 2009

I thought this recipe was excellent but I added a couple things to improve the flavor. I chopped up one whole onion and used 6 cloves of garlic instead of 4 and sauteed them in the olive oil. I used 3 regular Italian sausages with the casings removed and 1/3 lb. of proscuitto with the onion and garlic. I used the one can of crushed tomatoes but didn't feel there was near enough sauce so I used almost another whole can as well. I used half and half with cornstarch to thicken instead of the whipping cream to cut calories and upped the vodka to just over 1/4 of a cup. We like things spicy so I used 2 T. of the crushed red pepper and added half a bag of fresh spinach and about a cup of fresh parmesan in the last couple minutes. I served it with whole wheat penne pasta and it was fantastic. I will definitely make this recipe again.

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lvs2ckinwi

Cooking Level: Expert

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Reviewed: Apr. 6, 2009

This is one of my go to recipes. Don't sub or change anything. I like spicy so I use more red pepper flakes. That's it! Keep these ingredients on hand. Quick to fix for pop in guests!

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skinnycook

Cooking Level: Intermediate

Home Town: Laurel, Mississippi, USA

Living In: Ponte Vedra Beach, Florida, USA

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Reviewed: Apr. 4, 2009

very good. made w/o sausage

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Jill

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Reviewed: Apr. 4, 2009

It's a little different from our familiar sauce and tasted good. I doubled the amount of sausage but I think I can even add more next time.

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GENJIRO

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Reviewed: Apr. 4, 2009

Big hit in my family. Even my daughter's boyfriend, who says he doesn't like sausage, filled up on it. I made the recipe exactly, except I doubled the sauce. It didn't seem like enough for a lb. of pasta. However, doubling it was a little too much. Maybe 1-1/2 times the sauce would be just right.

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