This is my favourite pasta sauce with a great mix of flavours. I serve it with cheese tortellini but you can use whatever pasta you prefer.
First of all thanks for a fantastic recipe! My husband loves seafood and creamy sauces, so to begin I sautee some fresh shrimp and scallops in a pan just lightly seasoned with salt and pepper. Once those are just done (do not overcook) I remove them from the pan (to be reheated in the sauce). For the sauce, I cut the olive oil in half as per other reviews. When I add the spices in the oil to heat; I have found that the longer you heat them the more flavor your sauce will take on. I heat them for about 5 - 7 minutes (stirring often) before I add anything else. I also add the wine before the tomatoe sauce to give the alcohol a chance to boil out. I also cut the sugar out. I guess this depends on your taste, but I find the sugar makes the sauce too sweet for us. We like spicy/savoury food. Once the cream has been added and starts to heat up I put my shrimps and scallops in the sauce and reheat(only a few minutes). I toss this with Fettucini and I get RAVE reviews all the time!! - 27 Aug 2008 (Review from Allrecipes USA and Canada)
This is a family hit! I have made this recipe several times, using it as a sauce over lobster ravioli. My only recommendation is to add good quality wine before the tomato sauce, bringing it to a boil to evaporate off the strong alcohol flavor. It will also help to thicken the sauce. - 18 Oct 2006 (Review from Allrecipes USA and Canada)
This sauce is FANTASTIC. I made it for a food demo in a grocery store. Everyone who tried it liked it. I usually do not like what I make but as soon as I took one bite I knew this sauce was a winner. I didn't bother with the peppers or onions. Instead of pasta I had cut boneless, skinless chicken breasts into chunks; then I breaded the chunks in flour and oregano then sauteed the floured chicken chunks in olive oil. After sauteeing the chicken, I prepared the sauce in the same pan. I could not believe how good this sauce is. I'll definitely make this again, and again, and again!!! - 04 Jun 2001 (Review from Allrecipes USA and Canada)