Reviewed: Feb. 28, 2003

I was disappointed in this sauce, from the reviews I expected better. I took advice from others and cut the oil to 3T, but other than that, I followed the recipe exactly. It wasn't bad, we just didn't care for the taste. I doubt we'll be making it again.

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KEROSKAM

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Reviewed: Feb. 24, 2003

This was a fantastic sauce recipe! I took the advice of a few other reviewers and cut the sugar in half to 1/2 TBS. I also added more garlic and onions, cut the thyme in half to 1/4 tsp., and cut the olive oil in half to a little over 3 TBS. I put in an 8 oz. can of tomato sauce and an 8 oz. carton of heavy cream, and it was perfect! I cooked up some frozen portabella mushrooms stuffed in spinach ravioli shells, topped them with this excellent sauce in an oven-safe baking dish, and covered the whole concoction with shredded Italian cheese to bake for a few minutes. The result was intoxicatingly wonderful! This was a perfect mixture of flavor that went flawlessly with the ravioli (or would go well with most other stuffed shells). I'd give it 10 stars, if I could. Definitely on par with Italian restaurant quality, and definitely a keeper in our family's recipe book. Thanks for this great recipe!!!

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AMBER-SAN

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Reviewed: Feb. 4, 2003

This was a great recipie. I made it again, cut down on the oregano, added more onion and left out the green pepper (I was out of them that day). It tasted a lot more mellow and better blended. The tomatoe sauce comes in a can that would leave you with an extra ounce. I went ahead and dumped the whole thing in..it didn't make a difference. I prefer to serve with Rotelli pasta because it holds more sauce.

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J-BABY

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Reviewed: Jan. 17, 2003

Great recipe, I doubled the pepper flakes and omitted the white wine (I didn't have any in the house) and I also used crushed tomatos instead of tomato sauce. Nice and spicy, my husband and I loved it. Served with crusty french bread and a side salad, just as good as a restaurant, if not better!!

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TID69

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Reviewed: Jan. 9, 2003

I just made this again yesterday for the 10th time. It is a wonderful recipe.

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MIKE SNOW

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Reviewed: Aug. 24, 2002

This sauce was perfectly dreadful! It was quite literally so bad that we threw the entire batch away. I followed the recipe exactly and the only thing I would call is was a waste of good ingredients. I have never reviewed anything this strongly but this was the absolute worst recipe I have gotten from this site. While it is possible that my husband and I don't like sweet food and that is why we intensely disliked this, I think it has more to do with the fact that it was just REALLY BAD! Save yourself some time and do not use this!

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SHCMEOW

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Sacramento, California, USA

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Reviewed: Jul. 18, 2002

I loved this recipe and so did my husband. I will be making it for company next time. I made it exact to the recipe and would not make any changes next time. I agree it is similar to a vodka sauce.

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JMRAUEN

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Reviewed: Jun. 24, 2002

I loved this. I made it twice more in a relatively short period of time. I gave the recipe to a friend and now her husband wants her to make it for relatives/friends. Thanks!

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BRINKLINK

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Reviewed: Jun. 7, 2002

This recipe was very good. Almost like a blander Vodka sauce. I thought the amount of olive oil was a little excessive though, and will probably cut that in half next time. Thanks!

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: May 23, 2002

This smelled horrible when I was cooking it. It even tasted worse then it smelled. It had a horrible bitter taste. I will not make this again.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: May 1, 2002

Mmm, mmm good! Now a standard at my table. An excellent sauce to go with filled pastas.

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JBKINCAID

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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Reviewed: Mar. 2, 2002

We loved it - I also found a little thin so I had to thicken it - but it was definitely a keeper.

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KaperKate

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Reviewed: Dec. 17, 2001

The author doesnt promise too much, this is really something out of a good itallian restaurant. At the beginning it looks a little bit dangerous, but at the end after constant stirring the sauce not only tastes but looks good too. The sugar is not included in the cooking procedure, just throw it in together with the other herps.

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EIKOOR

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Reviewed: Nov. 25, 2001

I'll bet it would taste a lot better without all the added sugar. Two tablespoons of sugar made it way too sweet.

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2much2do

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Living In: West Jordan, Utah, USA

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Reviewed: Nov. 22, 2001

We were originally going to have spaghetti when I found this recipe. It's now one of our favorites. Adding shrimp to it really added a very nice touch. We couldn't find any white wine in our house (it was Sunday, so we couldn't buy any alcohol), so we used white zinfadel instead. Despite that, it still turned out wonderfully. We're definately cooking this one again.

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MATILDAROSE

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Reviewed: Nov. 18, 2001

I made this for my boyfriend for his birthday he loved it and so did I. I even made another batch after for my grandparents. I can't wait to make it for my friend she'd love it

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HAIRSTYLISTGIRL0522

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Reviewed: Nov. 16, 2001

This recipe is really good.The 2nd time I made it I added shrimp and scampi and made seafood rosee it was good.thanks

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DKOSTAR

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Reviewed: Nov. 15, 2001

This is a FANTASTIC recipe! I had been looking for a good "pink" sauce for some time. This is absolutely delicious! Instead of doing only cheese tortellini, I also cooked and mixed portobello mushroom tortellini as well. It was very good.

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JENNJOR

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Reviewed: Nov. 1, 2001

YUMMY – very delicious! A great blend of seasoning makes this sauce a definite keeper. Plus, it’s very quick and easy to prepare. I followed the previous reviewers’ advice and used 3 T. olive oil and 1 lb. Tortellini. I also reduced the thyme to ¼ t., the sugar to 1 t. and the pepper flakes to just a dash or two (this sauce comes out quite spicy with the recommended ¼ t.). Lastly, since tomato sauce comes in EIGHT oz. cans and heavy cream comes in EIGHT oz. cartons, I used the full 8 oz. of both and the sauce came out perfectly (hey, why have unnecessary leftovers?) And speaking of leftovers, this sauce tastes EVEN better a day or two later. I now can’t wait to make more!

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COOKINGIRLLJ

Cooking Level: Expert

Living In: Hackettstown, New Jersey, USA

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Reviewed: Oct. 8, 2001

We loved this sauce!! I served it over tortellini and it was a big hit. I can't wait to serve it to guests (finally found a way to impress them with my cooking) I did cook it down a little at the end because it was a little thin. Thanks Yves!

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MADFORGOLD

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