This light and creamy sauce is excellent on any type of pasta, but tortellini or ravioli seems to be the best match.
This was excellent! Like other reviewers, I used roasted red peppers out of a jar, fat-free half and half and a bit of flour to thicken, and it came out just great. I used whole-grain spinach tortellini stuffed with ricotta and the dish was excellent! I will be making again. - 30 Nov 2006 (Review from Allrecipes USA and Canada)
Very good sauce... even my mom, my toughest critic, loved it! If made with skim milk and flour instead of cream, it can be a real healthy sauce that feels guilty. The recipe does make enough foor for a cruise ship, though. A few suggestions... 1) I mixed in diced chicken (briefly sauteed in red wine) and put it over spaghetti. 2) I would add more spices. I actually put in hot sauce, very nice kick. 3) If you make it thick enough, it could be used as a dip! Cut up some pita bread, toast the slices, and dip it into the sauce when it's cold. - 17 Oct 2007 (Review from Allrecipes USA and Canada)
This was good. I am a big fan of tomato cream sauces so I thought I would switch it up and try this. Def different and worth a try. I did sautee up some onion with the garlic and basil and I used jarred roasted peppers and added a few extra pieces. I also used mostly heavy cream with a splash of whole milk for the cream which I also mixed in 2 tsp cornstarch for a thicker sauce. Spiced it up with some dashes of red pepper flakes, sea salt, pepper, and red paprika. Using fresh grated cheese makes a big difference in a dish. Served over fettucini. Wouldn't it be an idea to brown chicken chunks with the onion/garlic - blend the peppers then pour over the chicken..Let that cook awhile and then add the cream and spices...Throw over pasta and top with some shredded mozzarella cheese and bake til cheese melts...Sounds good huh?? It's great to have a decent base recipe to experiment with. - 09 Mar 2007 (Review from Allrecipes USA and Canada)