Reviewed: Nov. 5, 2009

This is absolutely heavenly........I used it on the Greek Chicken Burgers with Feta and will also try it on pasta! So yummy I might just "spoon" it!

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RITA51

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Reviewed: Nov. 3, 2009

We really enjoyed this sauce. I used it over home-made gnocchi. I had to substitute a few things because I was pressed for time. I used milk and added low-fat cream cheese to give it a thick, rich flavor. Then I added some mozzarella cheese and thickened it with cornflour/starch. It worked well.

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tayloranne

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Reviewed: Oct. 18, 2009

Yummy! My only change was that I used jarred roasted peppers and parmesan cheese. This is a super quick dinner recipe!

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fbradford

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Reviewed: Sep. 29, 2009

This is perfect as written. I used a lot of salt and pepper. Restaurant quality!

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srocklein

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Reviewed: Sep. 18, 2009

It's a good base recipe for sure. I made this last night and I'm actually surprised I haven't seen any other comments to this effect. This is the first pasta cream sauce recipe I've seen that used 1/2 & 1/2 instead of heavy cream. I used jarred roasted peppers which was much easier & faster. The flavor was great with a little salt & pepper. I did find though that because of the 1/2 & 1/2 that it was a little thinner than my taste, so I think I'll do as some others and use flour in the middle or add corn starch to thicken it more. In general, it's a great taste & nice to have something different that the usual white sauces. I added more cheese to try & thicken it a little...which didn't really work, but I also didn't like the added flavor of cheese when I really wanted to taste only the pepper taste. Just FYI in case you think of it.

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Markie

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Reviewed: Sep. 7, 2009

This was very good!I wasn't sure I wanted all of the fat content as written and therefore, I used 1 C. fat free half and half and 1 C. milk with some cornstarch to thicken. I also used jarred red peppers. I served it with butternut squash ravioli and chicken & broccoli on the side; however, it was good all mixed together. Can't wait to make this again!

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ma baker

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Reviewed: Aug. 20, 2009

My daughter loves this recipe so much she uses this sauce on absolutely everything!!!

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Sherry Reich

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Reviewed: Aug. 6, 2009

This was excellent. Added hot red peppers to taste and used asiago instead of romano cheese. Will make again. Thanks!

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AmuseGueule

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2009

I made two sauces last night, this one and a pesto from this site. They were both wonderful but this one was the winner. I omitted the butter and the cheese and didn't miss them. It was excellent! So much flavor! Will definitely make again. Thanks!

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Jul. 25, 2009

So much flavor, love this divine sauce. Served the sauce over rigatoni with fresh asparagus as a side dish. Simple and delicious dinner! I added just a bit of red pepper flakes and also threw in some roasted poblano pepper and sun-dried tomatoes that I had in the frig. I plan to keep a jar of this sauce in the freezer.

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Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jul. 21, 2009

Sorry not a keeper. Would not make again.

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crazyinmo

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Reviewed: Jun. 29, 2009

This was really good and pretty simple to make. I used jarred roasted red peppers and cut the heavy cream with skim milk. Served over chicken!

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Christine W

Cooking Level: Intermediate

Living In: Midlothian, Virginia, USA

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Reviewed: Jun. 26, 2009

The sauce was pretty good. The only changes I made were to use 1 red and 1 yellow pepper instead of 2 red (what I had on hand), 1% milk instead of cream and a whole bulb (about 8 cloves) of roasted garlic (cooked with the peppers) instead of the raw garlic. I also thickened the sauce with about 4 tbsp of flour. The only change that I would make is to cut out half of the cream/milk and to use 3 peppers instead of 2. The puree before adding the milk was delicious, but after it was a little bland. Make sure to season well. I poured the sauce over Spaghettini with grilled chicken.

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gm0nk3y

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Reviewed: Jun. 8, 2009

Really yummy. Used jarred peppers. Added pepper flakes for more depth. Would have liked it to be a bit thicker next time so may add flour or cornstarch. I made this in conjunction with Alfredo Lasagna Roll-ups from this site.

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shannon

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: May 9, 2009

Used Roasted red peppers from the jar, and this is pretty good, but I found it to be bland. Had to throw in additional spices to kick it up a notch. Would make again for a quick meal, but nothing super special. Sorry!

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katylan

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Reviewed: May 8, 2009

Fantastic Recipe! It's worth roasting your own peppers, just make sure to completely blacken the skins. I also added about 1/4 tsp of cayenne pepper to give it a little extra flavor.

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Jdeesman

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Reviewed: Apr. 15, 2009

This sauce was rather bland for our tastes. I doubled the garlic and added red pepper sauce but even that didn't perk it up. I had high hopes for this one but found it a little disappointing.

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Holly

Cooking Level: Expert

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Reviewed: Apr. 14, 2009

It wasn't great and it wasn't awful. I wound up adding 3/4 of a jar of leftover Prego to mine and that actually made it FANTASTIC. I won't make this again, but what I will do is puree roasted red peppers and milk again and add it to my usual spaghetti sauce. Bottom line is that, as written, this recipe is NOT as good as its current star rating suggests. It needs effort (probably in the form of more cheese--a LOT more cheese) to make it worth the calories you're consuming.

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Apr. 12, 2009

The sauce was light--but not on flavor. I'll add more red peppers next time to make them stand out.

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smuni

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Reviewed: Apr. 12, 2009

This sauce is delicious! I make a healthier version by cutting the oil in half, using 1 cup of fat free half & half instead of 2 cups regular, and omitting the butter altogether. I also like to throw in about 1/2 cup chopped onion. This sauce pairs well with shrimp and asparagus over angel hair.

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