Reviewed: Jun. 18, 2012

This tastes a little like tomato soup from a can doctored up a bit. I followed the directions except for using a bit less thyme and red pepper flakes, otherwise, followed exactly. I think it would be better with petite diced tomatoes instead of the sauce but otherwise it was ok. I think I'll stick with my recipe for Linguine with Shrimp and Tomatoes recipe here on AR.

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Reviewer:

Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

Reviewed: May 26, 2012

Loved this!

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Reviewer:

B RUS

Cooking Level: Intermediate

Living In: Rock Valley, Iowa, USA

Reviewed: May 19, 2012

I had to make a couple of substitutions based on what I had on hand (milk instead of cream; water + 2 chicken bouillon cubes in place of wine/chicken soup base). Because I had to use milk instead of cream, I ended up thickening the sauce just slightly. I used about 1 tsp cornstarch and a few drops of cold water and dissolved in a small bowl, then added a few spoons of the hot sauce to it to temper, then added all back to the sauce pot and cooked until the consistency had thickened just a bit and was perfect. This is an excellent sauce. So nice in warmer weather when you don't want a heavy, meaty sauce. Thanks for sharing your recipe, YGBELAND - we love it!

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Reviewer:

DISCOBUNNY

Cooking Level: Intermediate

Reviewed: May 11, 2012

This recipe has wonderful flavors, however I thought the amount of oil and the amount of sugar was a bit much. I did not use the amount of oil called for, but I did use the two tbsp of sugar and although we all liked the sauce, we felt it was a bit too sweet. I will cut the sugar back a tbsp next time and add more red pepper flakes for a bit more spice. All in all this is a very nice recipe that I will definitely use again with a few minor modifications. My husband thought this sauce would be good with Shrimp added. May try that next time.

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8 users found this review helpful

Reviewer:

SavvyTech

Cooking Level: Intermediate

Living In: Lynnwood, Washington, USA

Reviewed: Apr. 27, 2012

This was quite tasty! I did make a heavy cream substitution because I did not have heavy cream, the only fault I found with doing this is that the butter made the dish greasy. Maybe next time, I'll leave the butter out and just use milk or try it made with buttermilk. I always have dry buttermilk in the fridge and don't ever buy heavy cream. I made this a couple of nights ago and I am wanting to make more. I do think the sauce could have used a small amount of flour to bind everything together a little bit more, but it could be that the butter (grease) was causing it separate. Overall....I really enjoyed it!

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4 users found this review helpful

Reviewer:

BEARLYBARBIE

Cooking Level: Expert

Living In: Batavia, New York, USA

Reviewed: Apr. 15, 2012

Yes, yes! My husband loved this, and the rest of our family(including young kids) thought it was good, too. My only issue was that there was WAY too much oil. I think next time I will halve it.

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Reviewer:

allison2714

Cooking Level: Intermediate

Reviewed: Mar. 19, 2012

LOVE THIS RECIPIE! Only thing I will do next time is add a little more crushed pepper to suit my hubby's spicy taste!

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1 user found this review helpful

Reviewer:

tlouderb

Cooking Level: Expert

Home Town: Grand Island, New York, USA

Reviewed: Feb. 28, 2012

I didn't like this, but the boys did and so I would make it again for them. Subbed milk for the half&half and fusili pasta for the tortellini and added shredded chicken.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Feb. 12, 2012

I omitted the sugar. I don't think you need that unless your tomatoes were too acidic. I also didn't have any red pepper flakes, so I used a dash of cayenne pepper instead. I think it gave it a spicy kick without overpowering any of the other flavors. This sauce is delicious! I used it over tortellini noodles.

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Reviewer:

slatez

Cooking Level: Intermediate

Home Town: Brainerd, Minnesota, USA

Reviewed: Jan. 29, 2012

This was great! I made it with shrimp and fettucine. I, too, used less oil- about 4 tbsp. Put the wine in with the herbs for about 5 mins before adding the sauce. Delicious!

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