Reviewed: Oct. 28, 2009

This was the most amazing sauce I've ever tasted! It was quick to make, and tasted like...heaven. It was also fun drinking the Moscato I put into it while cooking. It had a little heat, but it blended well with the other flavors. As it cooled it was a little difficult not to get Thyme stuck in my teeth--I would try to grind this or use fresh next time (and reduced). Otherwise, perfect perfect perfect!!! (Oh, and I used the suggestion to boil the wine a bit before adding the tomato sauce and chicken base, and only added a dash of sugar instead of the full tablespoon, as another reviewer suggested)

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cookingdisabledhousewife

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Reviewed: Oct. 27, 2009

This sauce was good! Mine didn't turn out quite perfectly, but not through the fault of the recipe. My stove just likes to burn things (like the herbs and garlic, and the tomato sauce sizzled as well) even when on low heat. It turned out better than I thought though, I was afraid the sauce would taste of burnt herbs but it was fine. I did make some slight changes, including omitting the green pepper and the onion (my brother won't eat onion-y sauce), adding about 1/4 cup of parm to help thicken it, and I didn't measure the amounts of tomato sauce or cream, so I'm not sure how much I added. I also agree with another reviewer's suggestion to add the white wine with the tomato sauce, rather than with the cream, so that more of the alcohol cooks off. I also took the suggestion of a few others and reduced the amount of oil, to about 4 tbsp, and I think when I make again, I'll put even less oil. But overall, yum!

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Alex

Cooking Level: Intermediate

Living In: Kanata, Ontario, Canada

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Reviewed: Oct. 27, 2009

I found this dish very easy to prepare and absolutely wonderful. If you are concerned with consistency don't be. I was a little worried about it at first but after i mixed in the pasta everything seemed fine, also it does thicken upon cooling. My only problem was finding a way to use the other 2, 1/2 cups of wine ;)

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Brandonxyn

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Reviewed: Oct. 12, 2009

Very tasty and easy to put together. Tasted like we were dining at a fine restaurant. I used half & half instead of cream. Other than that, I followed the recipe to a tee. Will make this again for sure!! :)

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JoJo

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Sep. 24, 2009

We loved it!! I was nervous after reading the review from above, but we thought is was great and we would definitely make it again. I would follow the advice of a previous reviewer and add the wine in the beginning to allow it to cook off some of the alcohol flavor and to thicken it up a bit. If you like wine sauces, you'll like this!

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Jessie

Cooking Level: Intermediate

Living In: Hannover, Niedersachsen, Germany

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Reviewed: Sep. 19, 2009

This sauce was too runny and tasted too much of wine. Would not use it again, sorry.

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Nadia

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Reviewed: Aug. 19, 2009

I had a craving for tortellini in rosee sauce with sausage after having it at a local restaurant. This recipe did not disappoint! I browned the sausage in the olive oil and herb mixture, then removed the sausage and added the wine to let it reduce for a bit. I then followed the recipe, adding my cut up sausage before the cream after having let them sit for a bit to let the juices settle. I used a mixture of sweet and hot italian sausage. This was the best pasta dish I've made at home ever and will be my go to meal. It's easy, not too expensive to prepare, and very tasty.

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CRANKERCHICK

Cooking Level: Intermediate

Home Town: Laurel, Maryland, USA

Living In: Ellicott City, Maryland, USA

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Reviewed: Aug. 7, 2009

This is a fabulous recipe and is loved by all in this household. I follow it exactly with one exception of using tomato paste and a bit of water instead of tomato sauce.

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cathy

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Reviewed: Jul. 1, 2009

This recipe makes an incredible sauce for tortellini. :) We make it again and again!! YUMMM! thumbs up, and thank you!

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PJBOUCHARD

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Reviewed: Jun. 9, 2009

This recipe tastes very similar to one I've been making for years but this is the first time I used green pepper. My family thinks it tastes better with the pepper. I only used 1 teaspoon of sugar, and I thought that was adequate.

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AngieItaliano

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 2, 2009

As it stand we find this just too sweet so cut back on the sugar. Otherwise great. I do feel we are in minority when it comes to "sweet" and nearly always have to adjust sauce recipes.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: May 4, 2009

i love this sauce, its so easy to make and i usually have all the stuff to make it on hand. i cut the oil and red pepper flakes in half. left out the sugar (i dont like my sauces sweet) i also left out the white wine since i didnt have any. used the whole 8oz can of tomato sauce and 8oz of half & half in place of the heavy cream. served over a full pound of 3 cheese tortellini.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Apr. 7, 2009

This sauce was pretty good, but not fantastic. I felt like despite the amount of spices in the dish it was still somewhat bland. I followed the recipe exactly except that I let it cook a little longer to thicken the sauce up a bit. I thought it was good, but not something I would make on a regular basis.

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JenniferO

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Reviewed: Apr. 2, 2009

This tasted nice, but I was disappointed that it came out relatively watery. I'll keep looking for another recipe.

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Shannon S

Cooking Level: Expert

Home Town: Hubbard, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Mar. 11, 2009

Easy and very tasty!!! We loved it! My two year old loved it too!

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Hannah

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Reviewed: Feb. 25, 2009

Really good! I added spinach to the sauce and used Gnocci and it tasted fantastic!

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Erin M

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Feb. 20, 2009

Needed double basil, and oregano and triple garlic. I also added a little more sugar and placed in food processor to smooth. Final result good.

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Tracee Workman

Cooking Level: Intermediate

Home Town: Greensburg, Indiana, USA

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Reviewed: Feb. 14, 2009

A good creamy tomato sauce. I left out the chicken soup base because I wasn't sure what it was. The sauce was very flavourful and went great with pasta.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Feb. 3, 2009

I made this dish almost as written, added sauteed shrimp in mine and grilled chicken for my BF and son. I do not like green peppers, so skipped adding them to the dish. My sauce thickened perfectly and coated the tortellini without a problem. I loved this dish. Unfortunately I was the only one, my BF and son did not care for the sauce. I would make again and they can fend for themselves next time

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cookiemom

Cooking Level: Intermediate

Living In: Shelby Township, Michigan, USA

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Reviewed: Jan. 28, 2009

We just did not like this sauce. For some reason my sauce didn't get very thick and I followed the directions exactly. One thing I was confused on was the recipe asks for sugar but doesn't say where to add it so I didn't. Don't know if that could have been the cause. BF didn't like it either, I probably won't make this again. Sorry.

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