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"My 11 yr. old MN boy said to back off on the red pepper flakes. I already reduced it to 1/4 tsp. Still he said 5 stars. We used ham instead of prosciutto since that's what I had. Had to use dried basil (1tsp). Will make it again."
"Used venison (leftover roasted loin) and added at the very end. Doubled sauce. Very salty -- a low salt soya sauce would be better for our taste. Added more/other veggies than it called for; broccoli (3 cups), red pepper (1 large, 1 small), mushrooms (1 cup), onion (1 cup). Used 1/2 the red pepper flakes. Served over rice. This was a winner."
"I too, had trouble with burning onions. I watched carefully, but still had black onions. The temp must be waaaaay to high. Maybe it's supposed to be 375F... I'll try that next time. Otherwise, awesome! I crave this and I'm not a green bean casserole fan."
"I used salted butter and 2 tsp. salt. Too salty - I should have read comments and paid better attention. So I added more bread. Good recipe... just like mom's. Will use in the future, but cut back on salt."
"Very good. My 11 y.o. son thought it was a little too spicy so I might reduce or omit the red pepper flakes next time, but I thought it was perfect. I forgot to reserve water as I drained the pasta. I needed to add about 1/2 to 3/4 cup of water to the finished sauce. In the recipe, I used a whole can of evap. milk (since I didn't have a u..."
"Sorry to be the loner here, but ours was waaaay too peppery. I questioned the teaspoon of red pepper flakes and should have gone with my gut and backed way off for our tastes. The method and ingredients were otherwise great and I would be willing to try again, but without the pepper."
"We would cut back on the red pepper flakes by 1/2 tsp. This is good with chicken instead of sausage. And pepperoni in place of bacon."