Reviewed: Jan. 28, 2009

I'm not a big cream sauce (except vodka cream sauce), but this was very good. I used jarred roasted peppers due to time constraints. I also cut the half and half down by about 1/2 cup (or less) and added a little cornstarch to it before adding to the sauce as another reviewer suggested. I thought it was a tiny bit too thick so I would try without the cornstarch next time. One thing I will play around with is giving it some kick. It was good, but slightly bland. My 8 year old loved it. My husband said he really liked it because the peppers didn't overpower the sauce. This would be delicious with some grilled chicken added.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CDcooks

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2009

very good. Needed a bit more seasoning but otherwise good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2009

This was so good, we absolutely loved it! Even my picky nine year old liked it and my one year old kept saying mmmm every time he took a bite. My husband said this morning it was so good that he dreamt about it. We can't wait to make this again. I didn't change much but added asiago cheese instead of romano and only one tablespoon of butter. I roasted my own peppers, I believe that is definitely better than the kind in the jar. I tossed this sauce with some linguine. So good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cookie

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2008

I like to spice it up with some tabasco. You can add more cheese to thicken and also use as a dip for salmon cakes!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amy

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2008

I followed the recipe exactly, and used it over a wonton ravioli recipe I found. It was totally awesome! My mistake was not noticing that the wonton recipe was for 4 and the sauce was for 8, well my husband ate half of the sauce anyway, he loved it so much. we decided we liked it so much we'd have to make it less fattening so we can have it often! One thing we did was roast the peppers, and make the sauce up to adding the cream, and made the insides for the wontons one day and then we finished the sauce and wontons for dinner the next. Really worked out well! thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sandy

Cooking Level: Beginning

Home Town: Media, Pennsylvania, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2008

Really good. I used a hand mixer rather than putting it in a blender.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

becky

Cooking Level: Intermediate

Home Town: Shoreview, Minnesota, USA

Living In: Honolulu, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2008

i made this sauce, unknowningly, with 3 roasted HOT red peppers. so i didn't have to add any spice since the sauce was hot enough. i don't have a food processor and i'm sure the sauce would have been creamier if i did have one. also, i can't get basil from where i'm living, china, so i didn't add that and i'm sure it would have added another layer. i will make this again when i have all the proper tools...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rebekah

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2008

This sauce is SO GOOD! I've made it with both jarred peppers and freshly roasted under the broiler.. I sautee onions with the garlic for a little extra flavor, and hubby likes to add a bunch of fresh grated Parmesan.. It's great over spinach or mushroom ravioli or pasta and grilled chicken.. This sauce is so easy to make and tastes just as good (if not better!) than what you can get at a restaurant..

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Aprila710

Cooking Level: Beginning

Home Town: Saginaw, Michigan, USA

Living In: Waterford, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2008

Great flavors. I served it with penne pasta with italian hot sauce. My husband loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gknight

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2008

Very, very good. I added a small can of green chili's and a little crushed red pepper flakes. Had sauce over fettucine with blackened chicken. It was very tasty!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

johnshauna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2008

this is absolutely AMAZING!!! I gave the recipe to my family in Italy too. They LOVED it~~ It is MY favorite pasta sauce ever!! THANKS

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LaMiaItalia

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2008

We loved this. We had leftover and i pureed a couple of chili peppers and added that to give a spicy flavor and that was good too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2008

This was tasty and very easy. I used fat free 1/2 1/2. I also used some jared and some fresh roasted peppers. I added juice from the jar and less oil in the sauce pan in order to cut down on some of the fat. The butter at the end does add to this dish!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JOAN2005

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2008

Pure Awesomeness! Added 1/2 tsp salt and fresh cracked pepper. Love it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Thyme Lord

Cooking Level: Expert

Home Town: Glenwood Springs, Colorado, USA

Living In: Littleton, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2008

I've made this recipe for years! Absolutely fabulous. I do, however, use Parmesan cheese instead. It gives you that umami kick.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

STEAMROLLER16

Cooking Level: Intermediate

Home Town: Oswego, New York, USA

Living In: Buffalo, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2008

My husband and I loved this sauce. I did saute some onions with the peppers before pureeing everything. It was a nice change from tomato sauce, and while it was time consuming (though I know that could be cut down by using jarred roasted peppers), it was easy. I served this with grilled steaks and pasta. I can't wait to make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 12, 2008

Followed exactly...needed a LOT more peppers.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

L B B

Living In: Wimbledon, Greater London, England, U.K.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2008

wow!! i just made this as a quick dinner to try it before making it for company; i used jarred peps and mozza and even that way it's great! i can't wait to try this full scale and with chicken, thanks so much for submitting

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Bijoux

Cooking Level: Intermediate

Living In: Lethbridge, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2008

Totally awesome to the taste buds! I made it with Italian meatballs in the crockpot, so I didn't need as much of the half and half. I used 3/4 cup only, used a 15 oz. jar of roasted red peppers and blended the whole thing together in the processor skipping the cooking step first. Poured the whole thing over Italian meatballs in the crockpot for 4 hours on low and it was the best. I also added fresh oregano from my garden and a couple bay leaves. This will be made often I can tell! I served it over stir fried shredded cabbage. A good low carb meal.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ginn

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2008

Made this for a quick lunch today. Very Good!! I used already made roasted peppers out of a jar. But i followed the recipe the same other than that. i whipped this up in no time. Kids didnt like it, but me and the hub liked it a lot. It's a keeper!!

Was this review helpful? [ YES ]
6 users found this review helpful