Reviewed: Feb. 27, 2012

I doctored it up to give it a little more kick and I also added sun dried tomatoes , chicken, mushrooms and I used penne pasta but this recipe base was awesome.

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Reviewer:

Kimm13

Reviewed: Nov. 9, 2011

YUMMY base - I added garlic, shredded Zuchini, more parmasean and kale (we all need to eat more veggies) to the recipie, so I guess it is more my recipie than this one which is why I only gave it a 4.

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Reviewer:

Lovingmama

Reviewed: Jul. 20, 2010

Yummy!! This recipe was soooo good! I added mushrooms and garlic. This is a keeper!

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Reviewer:

K.A.

Reviewed: Oct. 11, 2009

Pretty good. I followed the recipe but I added mushrooms. Great side dish.

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Reviewer:

LaurenF88

Cooking Level: Beginning

Reviewed: Nov. 26, 2008

It was a good base recipe and i'll keep it in the repetoire. I like things a little more seasoned, so yes, I doctored this a bit. I had a little bit of bulk sweet italian sausage (about a 1/4 lb -- not much at all). I browned this with about 1/2 a medium chopped onion (didn't need butter -- just spayed the pan with PAM). I also added a few cloves of garlic. I didnt' have fresh basil, so I added some dry. For those who thought it was watery -- you didn't let it cook long enough before adding the evaporated milk. I also added some parmesan cheese along with the milk so that thickened things up a bit too.

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Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Dallas, Texas, USA

Reviewed: Nov. 16, 2008

I thought this was very tasty. I had unexpected guest who came over as I was making it and they all asked for the recipe. I did use the diced tomatoes with basil, garlic, and oregano in it and also chopped up just a little dried rosemary as well. It was delish!!!!

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Reviewer:

Lindsay

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Reviewed: Oct. 29, 2008

with a little tweaking this gets 5 stars, i added garlic, and doubled the onion, also added half a chopped red bell pepper. Quick & Tasty!

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Reviewer:

LITHRAI

Cooking Level: Intermediate

Home Town: Martinsburg, West Virginia, USA

Living In: Mansfield, Massachusetts, USA

Reviewed: Apr. 7, 2008

The first time I made this I followed the recipe exactly and it was quite good, then I tweaked it and it became the best sauce I've made, restaurant caliber. I doubled the tomatoes, and partially blended them before adding, since I prefer a saucier pasta and added two minced cloves of garlic in with the onions. Also I added more like a quarter cup of Parmesan. Excellent flavors together, it's enough to make me buy evaporated milk on a regular basis!

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Reviewer:

driedbean

Reviewed: Aug. 30, 2007

This was a very quick and simple recipe. But I felt like the amount of tomatoe was a little too much. Next time I will use half the can of tomatoe. Hmmm, but what can I use to compensate for the missing tomatoe?

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