The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 2, 2008
I usually have to up the amount of spices a recipe calls for, but I may tone it down next time. I did add some red wine, as I generally do with most red sauces. Still, tasty. I may also add turkey sausage next time.
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Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 1, 2008
Yummy! Everyone really liked it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 30, 2008
This was really delicious, but it needed a bit longer than 20 minutes to cook to really let the flavors blend and mellow. I usually let my tomato sauces simmer for a minimum of 30 minutes, preferably more.
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Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 24, 2008
I only had stewed italian tomatoes, so I pureed at the end. Delicious! I also added 1/4 cup of parmesean cheese, 1/4 cup freshly chopped parsley, and a couple of sprinkles of Italian seasoning. I will definitly be adding this to the family recipes!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 24, 2008
Loved it, I used four fresh tomatoes chopped, added a couple shakes of Italian seasoning and it was perfect. Thanks for posting!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 18, 2008
This recipe is SO great! I did blend my sauce as some other reviewers recommended, but other than that, I followed the recipe and it turned out wonderful. I served the sauce over bowtie pasta with some chicken that I cubed and sauteed in a pan with olive oil and garlic salt, and then topped with fresh parmesan. Yummy! Thank you SO much for this recipe. It was just what I was looking for!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 17, 2008
Wow! This taste like a restaurant sauce. I made it exactly as written and served it over 4 cheese ravoli. It was wonderful and it reminds me of LaMadaline's tomato basil soup.
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Cooking Level: Expert

Home Town: Sugar Land, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 16, 2008
I thought the flavor of this was very good. I also blended it slightly to make the texture smoother. If you are trying to make this less fattening - DO NOT substitute fat free half and half! As soon as I added it to the sauce it separated and formed a solid, making the whole sauce really grainy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 11, 2008
Good flavour. Easy to make with simple ingredients. Mine didnt thicken up very much even after adding the cream so I used 1 tbsp of tomato paste. Did the trick!
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Cooking Level: Expert

Living In: Thornton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
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Reviewed: Jun. 9, 2008
I give 4.5 stars. It tasted good, and my mother who is not fond of any kinds of cream sauced dish liked this pasta sauce. I followed the recipe precisely. It tasted good. However, I like the sauce a little creamer, so I'd like to puree a cup of the sauce next time I make it.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 5, 2008
A yummy, fresh tomato-basil sauce. The chunky texture was nice. I did double the sauce so 2 cans of tomatoes, 1 cup fat free half-and-half, 1 tbsp basil, 1 tsp oregano, 1 tbsp sugar, s & p to taste, spoonful of heart healthy "butter" spread. I stirred in 1 box of whole wheat penne that was just shy of al dente so that soaked up any extra liquid. Topped with a little fresh basil. Yummy and healthy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
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Reviewed: Jun. 4, 2008
This was a quick and tasty pasta sauce. The heavy cream add a nice change from regular red sauce. I topped this with parmesan cheese and leftover sliced grilled sausage.
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Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 1, 2008
This was really yummy!!! I had no cream so I didn't substitute anything else and it was SO good!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 21, 2008
Good recipe! Unfortunately this wasn't quite enough for my family of 4 - and we aren't big eaters. I thought I had cream on hand when I started making this, but didn't. I ended up using milk as many suggested - not bad, but would have been better with cream. I also added some red pepper flakes for spice. Will do again with slight modifications.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: May 18, 2008
Easy and delicious! We pureed at the end for the picky eaters amongst us. Could use a little more bite...relatively mild flavors.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: May 14, 2008
I was looking for a simple pasta sauce that was a little different. This was a great recipe from which to start. Since I didn't have enough basil, I added sweet marjoram to make up the difference. Instead of cream, I used milk to cut down on the fat. I also added a little more salt and a splash of dry sherry. The recipe was a hit. Thanks to Rachel for the idea about adding a thickening agent. I didn't even think of that.
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Cooking Level: Expert

Home Town: Santa Rosa, California, USA
Living In: Tarzana, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 13, 2008
Very good sauce and so easy to put together. I used half and half instead of cream because that's what I had and I increased the amount of garlic. I will make this often.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 13, 2008
This is a wonderful sauce, and the prep time is so quick and easy. But as others have noted it serves 2 or maybe 3, but not 5. Followed the recipe other than reducing the onion to 1/4 cup, tripled the garlic (you can never have too much garlic), added 1/8 cup red wine and 1 tbs of chopped black olives. I pureed it with my stick blender, then served it over angel-hair pasta. 5 stars and highly recommended!
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Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: May 9, 2008
I really liked this sauce and it was extremely easy to make. I substituted half and half for the cream because that is what I had on hand. I also added red pepper flakes. I add that to all of my sauces because I like a little spice. I did think it was missing something though. Next time I will definitely add more garlic and maybe play around with spices a bit. It will be made again.
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Cooking Level: Expert

Home Town: Lake Forest, California, USA
Living In: Canton, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 3, 2008
I made this sauce without the cream and added 1/2 can tomato paste instead. It tasted wonderful! Thank you for submitting this recipe!
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