Reviewed: Apr. 17, 2013

I am looking for a roasted garlic sauce. I wish I'd read all the steps before stopping my search. There is no roasted garlic in this recipe.

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Reviewer:

magicbeet

Reviewed: Feb. 23, 2013

This is a keeper! I wanted a hardy side dish to go with steak so I added portabello mushrooms sliced fairly thick,and fresh broccoli in very small pieces. I incorporated these after doing the onion and garlic. We like onion so I used red onion and didn't slice it real tiny. I substituted 1/4 of the chicken stock with white wine which I added a few minutes before the chicken stock. I used whole wheat rotini instead of spagetti. The flavor was amazing and it was a great compliment to the steaks.

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Reviewer:

flaghorse

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Reviewed: Nov. 20, 2012

I love this recipe; it's a great base. I'm usually only cooking for myself so I halve the recipe, use vegetable stock instead of chicken to make it vegetarian, and add a little lemon juice to the sauce. Lovely and easy.

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Reviewer:

bethbot

Reviewed: Jul. 11, 2012

Would definitely make again...followed the recipe to a T except for using less pasta.

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Reviewer:

MAJEC

Cooking Level: Intermediate

Home Town: Saint Ann, Missouri, USA

Living In: Kansas City, Missouri, USA

Reviewed: Jul. 8, 2012

As the recipe submitter, I would like to point out that the amount of pasta called for in this recipe is incorrect. The correct amount is 8 oz, not 16. Try it with half the amount - I'm sure you will love it as much as we do.

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Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

Reviewed: Jun. 29, 2012

Really good. A nice change of pace from pasta with red sauce, and it uses simple ingredients that I keep on hand. A keeper.

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Reviewer:

KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Jun. 27, 2012

This is delicious, although it was very mild flavored and needed more salt. It is a nice option from traditional tomato sauce or meat pasta. I used fresh thyme because I had no fresh rosemary.

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Reviewer:

Gwenbishop

Reviewed: Mar. 9, 2012

I won't be making this again. Knowing that people can be quite critical, I decided to try it based on the majority, but I'm sorry that I did. I always try to be kind with my reviews, but I just can't with this one.

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Reviewer:

Mary

Cooking Level: Intermediate

Home Town: Homewood, Illinois, USA

Reviewed: Feb. 7, 2012

This was excellent and rated by my wife as a definite "do again"! The only variation from the recipe I made was to use 1 tsp SuperiorTaste's "Better than Bullion" chicken stock paste with a cup of water from the pasta when it was about half way done to make the stock. This is a little trick I learned that makes the sauce better adhere to the pasta. Great Recipe!

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