This is a quick version of pasta sauce in that it doesn't have to simmer all day! Best served with salad and garlic bread.
Either there was a serious misprint on this recipe, or I was naive enough to fall for a joke. This gives new meaning to "Thats-a spicey sauce!" Even though I kept the teaspoons of pepper very scant, the recipe ended up totally inedible. - 25 Jul 2002 (Review from Allrecipes USA and Canada)
Ok, I got rid of the tomato sauce altogether and used double the tomato paste. I used 1 tablespoon of Italian Seasoning and 1 tablespoon of Oregano in place of all the other seasonings (too much spice otherwise). To give it more of a "rich" flavor I added one cup of red wine (Merlot, Cab, whatever you got). This removes a lot of the tomato-y (sp?) taste and gives the sauce a deep rich flavor and taste. The end result is a sauce that will go well on any pasta. No disrespect to the writer, I just put my .02 in the recipe. - 02 May 2007 (Review from Allrecipes USA and Canada)
I learned this recipe long ago from my Best friend's mother who is Italian, it has exactly the same ingredients but as many of reviewers mentioned, my original recipe uses 1/3 of the spices. I have to add that this is one of my husband's favorites. - 10 Jul 2007 (Review from Allrecipes USA and Canada)