Reviewed: Dec. 28, 2008

This was excellent. I doubled, using a 28 oz can of diced tomatoes. I added 2 tsp of Italian season. All other ingredients were doubled. it came out great. served with small penne pasta and the turkey and blue cheese meatballs. by the way... doubling the recipe really only enough for 4 adults

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michelle

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Reviewed: Dec. 19, 2008

Do not change anything about this! So good, I put red pepper flakes on the table for people that needed more spice. I doubled the sauce and it was the perfect amount for a box of pasta. I added sweet italian sausage to make it a filling meal. My guest loved it. Oops, forgot to say I threw the sauce in the blender to get rid of chunks.

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Dec. 14, 2008

Awesome stuff the family really loved it. This is going to be added to my staple cooking list!

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NELLENELLI

Cooking Level: Beginning

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Reviewed: Dec. 11, 2008

This had a really good flavour! Scaled the recipe down to 3. Added 2 cloves of garlic, half a tomato and 2 tsp of tomato paste instead of what was called for. Also added more herbs. Will definitely make again.

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Kiren K

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2008

I used whole wheat penne and added italian sausage (breakfast sausage with italian seasonings mixed in). David and Allison loved it. I thought it was good.

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Rachel12

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 6, 2008

I read many of the commentaries before making this, and decided to blend it before adding the heavy cream and also added 4oz cream cheese and some asiago/parmesan shredded cheese. It was nearly what I was looking for, but it lacked a little flavor. I thought it was good, but my husband thought it was really bland. Maybe more basil? I'm not sure.... I do think I'll make it again...but it needs a little more kick.

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la chef

Cooking Level: Expert

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Reviewed: Nov. 30, 2008

I tried this recipe two ways. Made half as written and the other half I made healthier by omitting the butter and using skim milk instead of cream. We preferred the healthier version but didn't love it either way. It might be better with more spice but will probably not make again.

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Nov. 23, 2008

This was easy to make and did not take much time at all. Altough I ended up adding some tomato sauce. I didn't like how thick and chunky it was. But would make again the same way I did.

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Mamarua

Cooking Level: Intermediate

Home Town: East Hartford, Connecticut, USA

Living In: South Glastonbury, Connecticut, USA

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Reviewed: Nov. 21, 2008

I make this all the time because it is cheap, easy, versatile, efficient and fatty. That's what I like.

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Jessica

Cooking Level: Intermediate

Home Town: Salisbury, Maryland, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 16, 2008

I only did half and half and the can of tomato, and I blended with the hand blender like others. I made the mistake of letting the cream curdle, will avoid that next time. I think this would be way better with fresh tomatoes and fresh basil.

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Tricia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milpitas, California, USA

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Reviewed: Nov. 6, 2008

This is a very adaptable recipe, which I like: I didn't have any onion, so I amped the flavor with extra garlic (three cloves), which I sauteed before adding one can of regular, no added salt, diced tomatoes. For seasoning I added 1 tsp of Italian seasoning, salt and pepper. Instead of heavy creaming, I used half-and-half, since that's what I had on hand. The sauce was a little thin, but very delicious! I look forward to making it with the cream next time, but the seasonings were just right for us. I served it with whole wheat cheese ravioli, with Italian cut green beans on the side. Yum!

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ellasequema

Cooking Level: Intermediate

Home Town: Groton, Connecticut, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Nov. 6, 2008

really good!!! add red peppers or chicken to boost the flavor! and don't forget to add a ton more garlic...

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sammirox

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Reviewed: Nov. 5, 2008

Mmm!! This is good! :D I absolutely love it! I put in 1/4 tsp of minced garlic, a bit more sugar, and added no onions when I made mine, and it's great! I'm going to definitely make this again! Probably on a weekly basis!

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Res

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Frederick, Maryland, USA

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Reviewed: Nov. 4, 2008

Awesome! I added 2 extra cloves of garlic and used about 5 fresh basil leaves and I even added a cube of frozen spinach just to get more goodness into the kids! They loved it.

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: Oct. 25, 2008

I followed this to the T with the exception of subsituting half and half for heavy cream. I was not totally impressed. I thought it was too liquidy. I boilded a little longer to try and remove some of the liquid. The flavor is good, but I thought there was a little too much basil and not enough oregano. Next time I will add more oregano and less basil. I will probaly drain some of the liquid from the tomatos and boil a little longer.

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DONSSWEETY

Home Town: Big Bear City, California, USA

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Reviewed: Oct. 20, 2008

Excellent sauce. As suggested I used more garlic than the recipe stated and instead of the cream I substituted Marscapone (italian style cream cheese) which helped keep the sauce thick. Was very sucessful. We topped with sliced pan fried chicken breast and lots of shaved parmesan - Yum.

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MandyF

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Reviewed: Oct. 15, 2008

This was good. I was wanting a tomato-cream sauce for some Gnocchi. I made the sauce as directed and it still did not have the taste I was looking for. It was good but not quite what I wanted. So I added 4 oz of cream cheese and 1/4c parm. cheese. It turned out to be exactly what I wanted. It was REALLY yummy!

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Marla

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Reviewed: Oct. 13, 2008

This sauce was loved by my very picky boyfriend who hates when I experiment with food. I put the tomatos in the food processor for a few seconds before adding them when the recipe directed. We used all the onion and a little extra garlic, with a pinch of red pepper flakes. The sauce was even delicious before adding the cream and butter as a plain red sauce. You can let it simmer for 5-30 minutes before adding the cream (we used canned evaporated milk) and butter, so you can time it with the rest of your food!

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REDBOX

Cooking Level: Beginning

Home Town: Lincoln, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 10, 2008

Good, but messy to make. I agree with others that you need to double the amount of sauce.

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V. Schroemer

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Oct. 2, 2008

This was a really good recipe. It was easy to make, and it turned out pretty good. I don't like my pasta sauces runny, so I let mine simmer until really all the water evaporated, and I also added some baby spinach to give add some green to the red. I opted to try using half and half cream, instead of heavy cream. I'm not quite sure what the difference will be in consistency, but I guess I'll find out eventually because I'll definitely make it again. :-)

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