Reviewed: Oct. 30, 2012

I made this for dinner last night and everyone liked it. I did change it a little. I added some lean ground turkey that I sauteed in 1 Tbsp. of olive oil. We eat extremely low fat for my daughter. I then cut the Italian seasoning to 1/2 tsp. and the pepper to about 1/4 tsp. I added 1/2 tsp. of basil and cut the sugar to about 1/2 Tbsp. Then I had a brain fart and instead of 6 oz of spaghetti I cooked 16 oz. It was still very good. Then tonight, since I had so much left over :) I heated it up and added about 1 lb of steamed, crispy asparagus that I cut up and mixed in. Oh YUM. It was as good if not better tonight. I got lots of positive comments.

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Reviewer:

Carol

Reviewed: Mar. 6, 2013

Great taste and low in calories. Just add a clove of garlic to the olive oil before cooking onions zucchini and mushrooms. Use seasonings without measurements, taste the sauce until you like it. And don’t skip on the fresh parmesan it gives the pasta a lot of flavor.

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Reviewer:

Mrs.Humphreed

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Reviewed: Mar. 19, 2013

This went a long way in helping me use up ingredients that were either opened or about to go bad. At first, I thought this called for way too much seasoning. I read through the reviews and saw where some had stated this was bland, so I decided to stick to the recipe. Much to my surprise, it was bland! But, the only thing it needed was a little salt to perk it up.

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Reviewer:

DIZ♥

Cooking Level: Expert

Reviewed: Jan. 5, 2013

very bland and not much flavor, i made it a second time and doctored it up with a ton of seasonings herbs and fresh garlic and shredded parmesan and ramono and was a little better

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Reviewer:

leeannbusch

Reviewed: Nov. 25, 2012

I added fresh garlic, used lean ground turkey and whole wheat pasta as suggested and added some crushed chili flakes for an extra kick

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Reviewer:

anep

Reviewed: Apr. 6, 2013

I almost threw the veggies in with the sauce, but cooked them the way the recipe directed. It made a huge difference in their freshness. Instead of sugar in the sauce I put in a couple glugs of good red wine, and some fresh herbs from the garden instead of dry. Pretty versatile to use what fresh veggies you have on hand, black olives were a nice addition. What a great tasting dish this was, we topped with fresh Parmesan cheese.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Living In: Winter Springs, Florida, USA

Reviewed: Apr. 16, 2013

Finally, my search is over. This recipe is full of flavor. I made a batch without the veggies but put in about 1-1/2 tsp. olive oil to make up for what the veggies would have contributed. For subsequent meals I had the option to add either the veggies and/or meat. This sauce doesn't lose it's punch when reheated. I did add my mom's secret ingredient: 2-4 drops of bitters to cut some of the sweetness. Absolutely fabulous sauce!

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Reviewer:

Maisie

Home Town: Sanford, Florida, USA

Reviewed: Feb. 10, 2013

Thought this was really good!

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Reviewer:

dariqueen

Reviewed: Oct. 9, 2012

I am so going to score points with my Italian in-laws on this one!

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Reviewer:

luvsbeingmom

Reviewed: Oct. 9, 2012

I made this recipe for a vegan meal and it was wonderful. I used whole wheat pasta and used 2 small cans of diced tomatoes, one low-sodium and one garlic and herb. I will definitely be making this one again.

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