Reviewed: May 5, 2013

This is a really good recipe, but I think it could be a touch more flavorful, or maybe just less acidic. I'm still tinkering with it to find out how. It also can be acid refluxes enemy and this is coming from someone who rarely gets it.

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Reviewer:

Larah

Cooking Level: Intermediate

Reviewed: Feb. 14, 2012

The lemon is way too overpowering and everything was very bitter. I had to add tons of sugar, extra garlic and other spices, and tomato paste.

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1 user found this review helpful

Reviewer:

jenjuvingo

Reviewed: Oct. 25, 2011

Made exactly as instructed, except I heated up my sauce. Delicious! Thanks!

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4 users found this review helpful

Reviewer:

Kristiaz21

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Sep. 9, 2011

The lemon juice was a really nice touch.

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5 users found this review helpful

Reviewer:

Oureatinghabits

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Jun. 5, 2011

This dish is delicious! But it definitely tastes better the next day. Great for leftovers!

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4 users found this review helpful

Reviewer:

Alexia

Reviewed: Apr. 18, 2011

Wow, this was delicious! I skipped the blender step because we like our sauce chunky. The goat cheese makes this dish delicious, do not skip it or replace it!

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8 users found this review helpful

Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 7, 2011

This was so good. I didnt use the goat cheese because im simply not a fan, and i used whole grain noodles. Garlic toast on the side was great. My kitchen still smells good! My husband said, "I love the fact that you can make some 'real' sauce now and not use the can sauce!"

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2 users found this review helpful

Reviewer:

moss2010

Home Town: Amarillo, Texas, USA

Living In: Fritch, Texas, USA

Reviewed: Sep. 30, 2010

As other reviewers have noted, this recipe is fairly lacking in flavor apart from that contributed by the goat cheese. However, it is a good base for experimentation. On a whim, I sauteed some onion and red bell pepper with olive oil and red wine vinegar, then added that to the mix. The flavors complemented each other very well once there was a sweeter element introduced. Overall - good, but not great.

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17 users found this review helpful

Reviewer:

Livewire

Cooking Level: Beginning

Reviewed: Apr. 27, 2010

Found the sauce to be lacking in flavour. We used a goat cheese rolled in herbs and really enjoyed the strong flavour of it. Would NOT use mozzarella or cheddar as then the dish would have no flavour at all. Preferred the cheese crumbled on top versus mixed into the pasta. Will try again but perhaps with a store bought sauce.

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7 users found this review helpful