Reviewed: Aug. 27, 2003

This was awesome & healthy! I added garlic, more honey, garlic & of course crushed red pepper seeds. I hate peas so omitted them and it was superb! This is definately a keeper!

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7 users found this review helpful

Reviewer:

JENNY LYNN

Reviewed: Jan. 20, 2007

Really liked this. Tastes great. Added a few extra seasonings for personal taste.

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Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

Reviewed: Apr. 4, 2007

My family loved this pasta! The sauce had a nice bite and couldn't be easier to make even though I had to whip out my blender. ;) I added chicken breast strips that I brushed with olive oil and fresh minced garlic before baking. This recipe is definitely going in our rotation and next time I will double the sauce and make more pasta so we'll have more leftovers. Thanks for posting the recipe!

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9 users found this review helpful

Reviewer:

The Anti Chef

Reviewed: Aug. 31, 2007

Wonderful sauce, I added some raosted red peppers to the sauce and it worked out perfectly. My 5 and 2 year old sons and husband who all hate peppers ate this sauce without any problems. I served it over ricotta stuffed rigatoni.

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1 user found this review helpful

Reviewer:

MommyHaldeman

Cooking Level: Intermediate

Home Town: Scotia, New York, USA

Reviewed: Apr. 17, 2008

This is great, and so simple to make. I agree with the previous posts that it's much better with chicken added. I'd even make this dish for company.

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Reviewer:

zippychik

Cooking Level: Expert

Reviewed: Sep. 12, 2008

this was a great sauce. nice change from traditional tomato pasta sauce. made a few changes but used this as a base. mixed one zuccini and a handful of corn in to the pot with the red peppers. I also added a few dashes of worchesire sauce. delish! mixed in the pasta and added a little mozz. cheese.. served it along side of a broccoli/cauliflower mix and sourdough bread.. WILL DEFINITLY MAKE THIS OVER AND OVER! THANKS SO MUCH :)

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1 user found this review helpful

Reviewer:

Heather

Cooking Level: Intermediate

Reviewed: Sep. 26, 2008

I am shocked at how wonderfully tasty and delicious this recipe was. I never would have thought to make a sauce out of bell peppers but this recipe was awesome. What a way to start out my low-call diet! I was afraid I was going to have to eat dull, dry, flavorless food but making this recipe right out of the gate made me more optimistic. I actually made this again but doubled the recipe to make it a main meal and my whole family really enjoyed it, including 2 teens and a toddler, as well as my mother, who was visiting.

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24 users found this review helpful

Reviewer:

Shell-Shell

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Peoria, Arizona, USA

Reviewed: Jan. 24, 2009

This was really good. I added red pepper flakes to give it some spice. Also, I substituted the peas with brocoli. I will be making this again. It is a good change instead of using tomato pasta sauce.

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4 users found this review helpful

Reviewer:

Bakeratheart

Cooking Level: Intermediate

Reviewed: Feb. 15, 2009

very good. made a few changes.

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Reviewer:

cameonicole

Reviewed: May 8, 2009

Great sauce! My only complaint is that I too think the serving sizes are a little small. I made a few substitutions to the dish that I would highly recommend. First, I added 2 (sliced) cloves of garlic, 2 serrano peppers, and a pinch of red pepper flakes (maybe only try this if you like it spicy..) to the red pepper mixture. I didn't have the peas to add so while I simmered the peppers I roasted some carrots in the oven. I combined the carrots and peppers once I pureed everything. Gave it a sweeter and fuller flavor. Delish!

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