Reviewer:

scover

Cooking Level: Intermediate

Living In: Fort Mcmurray, Alberta, Canada

Reviewed: Mar. 11, 2012

amazing! I added extra cayenne pepper for more spice :)

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1 user found this review helpful

Reviewer:

Agata

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Sep. 26, 2011

Did not have enough red peppers so used an orange instead of one of red, hoping that was the reason for the bland taste - had to add lots of Tabasco and red pepper flakes to dress it up. Not sure if I will, but if I make it again, will definitely have to spice it up!

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2 users found this review helpful

Reviewer:

hthomas

Cooking Level: Expert

Reviewed: Aug. 16, 2011

Wow, amazing. I had low expectations for this, I tried several times at making a different red pepper cream sauce from this site and was not a fan. I'm so glad that I tried this one! I forgot red bell peppers when I went to the grocery store but had a jar of roasted red peppers so I used that instead (it had 2 peppers in it). I also wanted to make this a bit lower in calories so I used half skim milk the rest half and half in place of the cream. Used hot paprika too. This one is going in the fav's folder, thanks so much for the recipe:) Edit 10/20/11, I recently made this recipe again using fresh red bell peppers, I must say that I really enjoyed this sauce more the last time that I made it using the roasted red peppers, they really enhance the flavor. This sauce is amazing either way though.

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5 users found this review helpful

Reviewer:

Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Jul. 7, 2011

This sauce is fabulous! And so easy. It did take longer than 30 minutes for mine to reduce but maybe I wasn't cooking it at a high enough temp for fear of scalding the cream. We had a bunch leftover so I greased my muffin pan and poured in the remaining sauce, then froze. I wrapped each one in saran wrap and stored in the freeze. Now we can pull out individual servings when ever we want. We also served it over crab cakes. Delicious!

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4 users found this review helpful

Reviewer:

jcromwell

Living In: Charleston, South Carolina, USA

Reviewed: Jan. 23, 2011

Nice flavor made with chicken valentino and pasta, wish the sauce came out a little thicker though.

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2 users found this review helpful

Reviewer:

charliebrownswife

Cooking Level: Intermediate

Reviewed: Jan. 4, 2011

This was a very good recipe my boyfriend and I enjoyed it. It was bright and full of flavor. I will definitely make it again.

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4 users found this review helpful

Reviewer:

Nicholeigh

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Reviewed: Dec. 10, 2010

I added a teaspoon of minced garlic, some parm shredded cheese and a little extra cayenne pepper and the recipe turned out great! I mixed some italian sausage and penne pasta with the sauce. It was Great!! Thank you for this recipe! It is easy and excellent!!

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18 users found this review helpful

Reviewer:

huntleygirl

Cooking Level: Intermediate

Home Town: Tinley Park, Illinois, USA

Living In: Huntley, Illinois, USA

Reviewed: Nov. 19, 2010

A bit bland, but a good substitute for tomato-based pasta sauces. Made over gnocci, added chopped fresh basil on top, which made a BIG difference flavor-wise.

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2 users found this review helpful