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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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Jan. 24, 2009

OMG! absolutely delicious-just what I expected too!I'm an eyeball cook-so even without measuring everything exactly there is no going wrong here. :D

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Happy Eater

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Munich, Bayern, Germany

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Reviewed: Nov. 20, 2008

it was a great sauce, but the recipe calls for some sugar, but never has it in the directions. I never added any and it was rich enough.

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Joel

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Reviewed: Nov. 14, 2008

I followed this recipe exactly except reducing the Olive oil to 2-3 tbsp instead of 6 as suggested by other reviewers. My hubby and I thought this was just ok.

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Daisy Mae

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2008

This sauce is fabulous. I make it with farfalle and grilled, seasoned chicken breasts when I have guests. I love how fast and flavorful it is. I use dried minced onions and omit the bell peppers because I don't like the texture that they add to such a smooth, creamy sauce. I also use 8 ounces of cream and thicken it a bit with grated fresh parmesean. I strongly suggest using farfalle or rotini so that you get as much sauce as possible on each noodle.

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cookie

Cooking Level: Intermediate

Home Town: Wylie, Texas, USA

Living In: Potomac Falls, Virginia, USA

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Reviewed: Oct. 18, 2008

This was good! I doubled the recipe, and cut out the herbs I didn't like. My sauce didn't thicken much, but it was tasty. Was really good with cheese tortellini and shrimp.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 27, 2008

First of all thanks for a fantastic recipe! My husband loves seafood and creamy sauces, so to begin I sautee some fresh shrimp and scallops in a pan just lightly seasoned with salt and pepper. Once those are just done (do not overcook) I remove them from the pan (to be reheated in the sauce). For the sauce, I cut the olive oil in half as per other reviews. When I add the spices in the oil to heat; I have found that the longer you heat them the more flavor your sauce will take on. I heat them for about 5 - 7 minutes (stirring often) before I add anything else. I also add the wine before the tomatoe sauce to give the alcohol a chance to boil out. I also cut the sugar out. I guess this depends on your taste, but I find the sugar makes the sauce too sweet for us. We like spicy/savoury food. Once the cream has been added and starts to heat up I put my shrimps and scallops in the sauce and reheat(only a few minutes). I toss this with Fettucini and I get RAVE reviews all the time!!

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mwbabe

Cooking Level: Expert

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Reviewed: Aug. 21, 2008

I just made this for dinner and it was simply spectacular. My husband is still raving about it. I used 1/8 tsp cayenne pepper instead of red pepper flakes and half & half instead of heavy cream. It was delicious and nice and creamy. I also used meat tortellini.

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Audrey

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Reviewed: Aug. 21, 2008

I loved this recipe. I think it would make a great cream of tomato soup when not thickened. As it was, it thickened up nicely and my husband raved about it. Thanks!

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BGGARDNER

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2008

I used only what spices I had on hand (Italian herb, basil and parsley) and about half the suggested cream. Also did not have wine but the sauce was absolutely wonderful!

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mmacnab

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Aug. 7, 2008

By far the most AMAZING sauce I've EVER had in my LIFE!!!! I squeezed fresh lemon and added a little Old Bay seasoning, FABULOUS!! my mom said it was Better than Gourmet foods at resaurants!! I will make this again and again.

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cremebruleelover

Cooking Level: Expert

Living In: Clarkdale, Arizona, USA

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Reviewed: May 2, 2008

Really good flavor! We enjoyed it, but didn't like the crumbly/hard texture of the dried herbs in the smooth sauce. Next time, I'm going to use fresh herbs, and I think it will be a home RUN!

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THE JULIE

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Carlsbad, California, USA

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Reviewed: Apr. 8, 2008

The directions say nothing about adding some of the ingriedients so i added them to the beginning. I added the wine after the herbs to deglaze the pan. i only had prego spagetti sauce on me which turned out to be fabulous. i also used a chablis white wine. and sauteed chicken in another pan then transferred it when done. this is a very good sauce. A+

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angelas bistro

Cooking Level: Expert

Home Town: Charleston, West Virginia, USA

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Apr. 3, 2008

It was my first time trying rosee sauce and the recipe turned out pretty good. I added the wine and reduced it before adding the tomato sauce, I also added a bayleaf in and let the sauce simmer for a bit. I rated this a 4 cause I couldn't get it to thicken enough.

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Andrew K.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Mar. 29, 2008

It didn't thicken and was quite runny for me. It was quite tasty though! PS-I omitted the sugar.

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adventureseeker

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2008

I think I could eat this sauce everyday! I have used it with tortellini as well as other pastas. Even added kielbasa once and it was fantastic. Definitely a keeper. I don't have any chicken soup base so just used some boullion.

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Jessi

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Reviewed: Mar. 3, 2008

I make this different everytime! I love it. I'd suggest using linguine noodles instead of tortellini and instead of a cooking wine use a good white wine, you would be surprised at how much more flavor you get out of the sauce.

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tamaralynn

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Reviewed: Feb. 28, 2008

Wow!! This is the first 5 star for me! My husband and I loved it. I also added wine before the tomato sauce as others have posted and thickened the sauce with parmesean cheese. I also decreased oil to 3T. Thanks!

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shannon

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 18, 2008

I really really love this sauce. I do find it very runny so next time I will add some flour to it while it is just the oil and herbs... so that it will thicken it up a bit. I just used 3 TBsp oil as the other reviews said and that was perfect... I also cooked the wine (burgundy cooking wine) a bit before I added the tomato sauce to cook out the alcohol. The taste of this dish is superb! I served it over spiral noodles and added some fried italian sausage after it was cooked! Yum! Yum!

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Chen

Cooking Level: Expert

Home Town: Sundre, Alberta, Canada

Living In: Oslo, Oslo, Norway

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Reviewed: Sep. 24, 2007

Taking advice of the other reviewers, I cut the oil in half, and deglazed the pan with wine before adding the sauce. The second time I made this, I used whole milk instead of cream, and I don't think it changed anything except calories. I didnt use sugar either time I made this, as I was worried it would make the sauce sweet.

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