Reviewed: Aug. 16, 2011

This is a very, very good recipe. I did substitute dried red pepper flakes (a pinch) and about a teaspoon of dried basil. Our whole family loves it. I make a double batch and freeze it in single serving size containers for our daughter who is a vegetarian. She can quickly heat it and have a vegetarian pasta meal.

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Reviewer:

esspee

Reviewed: Jun. 7, 2011

My fiance and I loved this recipe! I used crushed red pepper flakes instead of fresh red chile pepper and added twice the amount because we love our food a little spicier. Also, I sadly cut the amount of onions by half thinking it'd be too onion-y, but should've just used the original amount in retrospect. I didn't have basil on hand, but the sauce came out just as tasty! I added Polska Kielbasa to the sauce, and it was very complementary with the textures and flavors of the sauce. This recipe is delicious with garlic bread or knots!

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Reviewer:

Angie

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: New York, New York, USA

Reviewed: Apr. 20, 2011

Oh My Goodness! THAT is Delicious! That's the best tomato-based pasta sauce I have ever had (let alone created myself). I can't wait to share it with friends tonight (will let you know that they think). I too used Red Pepper flakes (2 tsp- cause that's what finally gave it a little bit of a kick). I didn't have the Marscapone cheese, so I used this as a substitute (make in proportion to the 2/3 cup called for... I loosedly made 1/2 of the following: 8 oz cream cheese + 1/4 c heavy cream+ 2 1/2 T. sour cream). Make this and your friends and family will RAVE about it! Enjoy!

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Reviewer:

JennCarter

Reviewed: Nov. 28, 2009

What's not to love about tomatoes, basil, balsamic vinegar, and sinfully creamy mascarpone cheese? The spiciness knocks this sauce out of the park. I like to make this recipe when I need to use up some extra onions. Thanks ANGIBEAN!

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Reviewer:

EmilyW

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Berkeley, California, USA

Reviewed: Oct. 19, 2009

This recipe should be a prep time of 5 minutes and a cook time of 25 minutes (total time 30 min). A quick easy meal. I forgot to say add it to your favourite pasta (I use Penne)but any pasta would do. Top with fresh grated parmasan and extra fresh basil.

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Reviewer:

ANGIBEAN

Cooking Level: Intermediate

Home Town: River John, Nova Scotia, Canada

Living In: Melbourne, Victoria, Australia

Reviewed: Oct. 17, 2009

I used 1 tsp. crushed red pepper flakes instead of the red chile pepper, 1 tsp. dried basil instead of fresh, 1/4 cup mascarpone cheese instead of 2/3 cup, and I threw in a pound of cooked shrimp at the end -- delicious indeed! Will definitely make it again.

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Reviewer:

jennifer

Cooking Level: Expert

Reviewed: Oct. 8, 2009

This was a very tasty pasta sauce! I didn't have any fresh red chili pepper, so I added 1/4 tsp of red pepper flakes instead. It gave the sauce a nice kick! I topped penne with it, sprinkled fresh chopped italian parsley for a dash of color and grated fresh parmesan on top before serving. Nice flavor!

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