Reviewed: Jun. 8, 2005

Great for someone (like me) who doesn't care for tomatoes. I've made it as-is and it was rather thin, but I also made it with some tofu (instead of the half and half) and that thickened it up while adding protein. You'll need a blender or food processor to puree if you try it with tofu. I'll make it again.

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KATERINAJB

Cooking Level: Intermediate

Home Town: Norwalk, Connecticut, USA

Living In: Reston, Virginia, USA

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Reviewed: May 10, 2005

My roomies and I agree that this is one kick butt recipe! I added my own twist to it by adding some farm-fresh veggies to it. I steamed asparagus and stringbeans, and chopped up some fresh tomato and spinach and added it to the sauce before serving. I also added some extra basil, garlic powder, and roasted red peppers to the sauce, to make it really flavorful! My choice of pasta was a mixture or Barilla's "Three-Cheese" and "Spinach and Cheese" torellini. YUMMY!

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MALTINAD

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Albany, New York, USA

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Reviewed: May 9, 2005

Okay, but needs a certain something to add that extra finish. Can't figure out what it needs. It did improve a lot with some kosher salt.

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GALBUS

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Reviewed: Apr. 14, 2005

I have made this twice. Both times it tasted great. The first time was a little runny so the second time I used three peppers instead of 2. I use cream instead of half-and-half and only used 1 1/4 cups, and I can't get romano cheese here (China) so used a combo of mozzarella and parmesan. All-in-all a great recipe - the only down side are the dishes :o)

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CHRISTIEJB

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Reviewed: Feb. 12, 2005

Very good sauce. I used this on ravioli-delicious!! I used parmesan and mozzrella cheese as I did not have romano on hand. I also used dried basil and jarred roasted red peppers. Still tasted great. Had enough left over to freeze some. Thanks!

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APPLEJACKS25

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Reviewed: Jan. 25, 2005

Very good recipe! My hubby loved it, though I was looking for something more cheesy. I cut down the half/half to 1 1/2 cups, but will cut it more (1 cup). Served with Bob Evans Italian Sausage shaped in to meatballs and spaghetti. Thank you Bob!

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MichelleT

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Reviewed: Dec. 1, 2004

This was pretty good - not fabulous, but something I'll make again.

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kelly h

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Reviewed: Oct. 28, 2004

This was great. I cheated and used jarred roasted red peppers as a timesaver. This was very pretty to look at. For some reason, I can also see this as a sauce for crab cakes.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 26, 2004

EXCELLENT! Use low fat half and half and skipped the butter at the end. Served with grilled shrimp. Very nice!

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keycook

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

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Reviewed: Jul. 13, 2004

Very good, added more Romano cheese and 1 1/2 cups half & half as suggested by other reviews. Used jarred peppers, next time I might add 1 or 2 more to thicken the sauce.

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Jul. 8, 2004

This was very rich & yummy. I had no problems with thickness. I added an onion when cooking the peppers, garlic & basil so that may have helped. I used only half a cup of cream which was plenty. Because the sauce is so rich it really only needs to just coat the pasta.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jul. 2, 2004

To quote my fiance, "This is incredible!" I used fat-free half & half and jarred red peppers with very good results. I also dissolved some corn starch in the half & half before adding it to help thicken the sauce. I served this over cheese ravioli...yumm. I wouldn't make the recipe as it's listed due to the fat content, but my lower fat version didn't sacrifice the taste at all!! thanks for a great recipe :o)

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LADYBUG727

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Newark, Delaware, USA

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Reviewed: Jun. 2, 2004

Found it a wee bit granular from the cheese and/or the pureed red peppers. Maybe next time puree the peppers a little longer or something like that. I used good, fresh romano cheese so Im not sure if maybe it just didn't get melted... Also ended up sprinkling with fresh parm after serving and that gave it a nice added flavor - I think I might try adding that into the sauce prior to serving in addition to the romano.

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STRETCHAD

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Apr. 6, 2004

This is so good! I used dried basil rather than fresh and Parmesan instead of Romano. I served it over cheese ravioli and it was excellent!

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EMMASMOMMY

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Jan. 25, 2004

This was awesome. I added slivered almonds and some "Field Roast", which makes this dish really awesome! Next time, i will try to use lowfat half & half.

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Cory R. King

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Dec. 31, 2003

Delicious although a little watery. Could use some more spice.

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MCha

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Reviewed: Dec. 19, 2003

Very Good. Goes well with chicken and seafood. I usually add a bit more ground pepper though to give it more of a spicy flavor.

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BUTTERFLYGIRL377

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Reviewed: Oct. 3, 2003

I liked the recipe but I agree that it needed to be thicker. I reduced the cream to 1 cup and increased the romano cheese to 1/3 cup. I omitted the butter, salt and pepper. I had this in a restaurant over wild mushroom ravioli and torn spinach. It was delicious and so is this recipe. Thank you Bob!

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CHELLE48

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Reviewed: Jun. 19, 2003

This is a nice, light tasting sauce. I used fat free half-n-half and roasted peppers from a jar. This sauce definately needs thickening.

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JL8MP31

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Reviewed: Jun. 11, 2003

I am always looking for a good sauce recipe, and I will be adding this to my collection. I made an extra batch for the freezer, so that I always have some on hand. Thanks!

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Danna

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Roasted Red Pepper Cream Sauce

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