Reviewed: Oct. 27, 2009

This sauce was good! Mine didn't turn out quite perfectly, but not through the fault of the recipe. My stove just likes to burn things (like the herbs and garlic, and the tomato sauce sizzled as well) even when on low heat. It turned out better than I thought though, I was afraid the sauce would taste of burnt herbs but it was fine. I did make some slight changes, including omitting the green pepper and the onion (my brother won't eat onion-y sauce), adding about 1/4 cup of parm to help thicken it, and I didn't measure the amounts of tomato sauce or cream, so I'm not sure how much I added. I also agree with another reviewer's suggestion to add the white wine with the tomato sauce, rather than with the cream, so that more of the alcohol cooks off. I also took the suggestion of a few others and reduced the amount of oil, to about 4 tbsp, and I think when I make again, I'll put even less oil. But overall, yum!

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Reviewer:

Alex

Cooking Level: Intermediate

Home Town: Kanata, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Oct. 27, 2009

I found this dish very easy to prepare and absolutely wonderful. If you are concerned with consistency don't be. I was a little worried about it at first but after i mixed in the pasta everything seemed fine, also it does thicken upon cooling. My only problem was finding a way to use the other 2, 1/2 cups of wine ;)

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Reviewer:

Brandonxyn

Reviewed: Oct. 12, 2009

Very tasty and easy to put together. Tasted like we were dining at a fine restaurant. I used half & half instead of cream. Other than that, I followed the recipe to a tee. Will make this again for sure!! :)

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Reviewer:

JoJo

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Sep. 24, 2009

We loved it!! I was nervous after reading the review from above, but we thought is was great and we would definitely make it again. I would follow the advice of a previous reviewer and add the wine in the beginning to allow it to cook off some of the alcohol flavor and to thicken it up a bit. If you like wine sauces, you'll like this!

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Reviewer:

Jessie

Cooking Level: Intermediate

Living In: Hannover, Niedersachsen, Germany

Reviewed: Sep. 19, 2009

This sauce was too runny and tasted too much of wine. Would not use it again, sorry.

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Reviewer:

Nadia

Reviewed: Aug. 19, 2009

I had a craving for tortellini in rosee sauce with sausage after having it at a local restaurant. This recipe did not disappoint! I browned the sausage in the olive oil and herb mixture, then removed the sausage and added the wine to let it reduce for a bit. I then followed the recipe, adding my cut up sausage before the cream after having let them sit for a bit to let the juices settle. I used a mixture of sweet and hot italian sausage. This was the best pasta dish I've made at home ever and will be my go to meal. It's easy, not too expensive to prepare, and very tasty.

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Reviewer:

CRANKERCHICK

Cooking Level: Intermediate

Home Town: Laurel, Maryland, USA

Living In: Ellicott City, Maryland, USA

Reviewed: Aug. 7, 2009

This is a fabulous recipe and is loved by all in this household. I follow it exactly with one exception of using tomato paste and a bit of water instead of tomato sauce.

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Reviewer:

cathy

Reviewed: Jul. 1, 2009

This recipe makes an incredible sauce for tortellini. :) We make it again and again!! YUMMM! thumbs up, and thank you!

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Reviewer:

PJBOUCHARD

Reviewed: Jun. 9, 2009

This recipe tastes very similar to one I've been making for years but this is the first time I used green pepper. My family thinks it tastes better with the pepper. I only used 1 teaspoon of sugar, and I thought that was adequate.

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Reviewer:

AngieItaliano

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Jun. 2, 2009

As it stand we find this just too sweet so cut back on the sugar. Otherwise great. I do feel we are in minority when it comes to "sweet" and nearly always have to adjust sauce recipes.

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