Reviewed: Mar. 4, 2012

As other raters suggested, I pared down the ingredients considerably. We still had leftovers, but since there are only two mouths to feed in my house, I didn't want to go overboard. The recipe is wonderful and full of flavor. To add a little protein, I will occasionally put a can of drained black beans in the sauce a few minutes before it's done cooking.

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Reviewer:

Mrs. Dr. The Ivan

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Reviewed: Jun. 11, 2010

I really don't understand how this is any different from regular arribbiata sauce, considering normal arrabbiata sauce is ALREADY vegan, and actually contains more ingredients than this recipe. It even says in the end to add romano or parmesan cheese....ok, well if it's VEGAN, then you wouldn't be adding cheese. This recipe is good, but it's just plain old sauce that's already vegan in the first place. :)

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Reviewer:

MissV

Reviewed: May 15, 2010

Oops - just saw what my mistake was -- I used only one can of tomatoes! Definitely scale bale. very easy.

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Reviewer:

Bethany

Reviewed: May 13, 2010

The difference between 1 can and 7 is huge. Did you adjust the other ingredients accordingly

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DZ&EZ

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Reviewed: Apr. 16, 2010

Simple, wonderful. It's amazing that this happens with so few ingredients! The long simmer really is essential to concentrate the tomato flavors; I simmered mine for five hours (just because it was more convenient) and honestly, I'd recommend at least four. After three, I thought the tomatoes were still a little sharp. My two biggest concerns going in were the oil and the crushed red pepper; I was afraid there'd be too much oil and too little chili. Wrong on both counts. I made the full recipe and will be happy to freeze it to use for another three meals. Thanks!

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Reviewer:

ZeldaSayre

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

Reviewed: Apr. 10, 2010

I re calculated for serving four, but the amount of pasta I need to use was not figured in. HELP

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Reviewer:

Pam

Reviewed: Apr. 8, 2010

Has anyone ever heard of freezing some of the sauce! I, for one, am glad to have left over sauce to freeze for another time. This is an excellent and a very quick, tasty sauce, tweaked or not. Recipes are guidelines, not something written in stone.

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Reviewer:

tiny.mama

Reviewed: Nov. 14, 2008

the best, easiest, favored recipe! yummy!!!

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Reviewer:

Sudy

Reviewed: Jul. 26, 2007

good recipe. I too, cut down the quantity as it made too much. I adjusted the preparation of the pasta by draining it while it was still quite al dente and then putting it in a hot non-stick frying pan with the amount of sauce that I wanted. I heated it through for about a minute and the pasta took on more of the flavour of the sauce. (grandma's trick)

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