This is a nice dish, meatless and goes well with a small side salad, piece of bread and a hearty appetite.
If your guests aren't vegan, sprinkle with 1/2 cup grated Romano or Parmesan cheese before serving, if desired.
This was a really great recipe, but I suggest only using 1 (28 oz) can, 7 yields so much that you could feed 20 people! But I use this sauce now for spaghetti and such too, thank you! It's very easy and excellent :) S
Read Moregood recipe. I too, cut down the quantity as it made too much. I adjusted the preparation of the pasta by draining it while it was still quite al dente and then putting it in a hot non-stick frying pan with the amount of sauce that I wanted. I heated it through for about a minute and the pasta took on more of the flavour of the sauce. (grandma's trick)
Read MoreThis was a really great recipe, but I suggest only using 1 (28 oz) can, 7 yields so much that you could feed 20 people! But I use this sauce now for spaghetti and such too, thank you! It's very easy and excellent :) S
good recipe. I too, cut down the quantity as it made too much. I adjusted the preparation of the pasta by draining it while it was still quite al dente and then putting it in a hot non-stick frying pan with the amount of sauce that I wanted. I heated it through for about a minute and the pasta took on more of the flavour of the sauce. (grandma's trick)
Super easy with wonderful results. Cooked it for my family and they loved it. I added some olives though, for a tangier taste. All in all, a good recipie. Thank You, Holly! :0)
Simple, wonderful. It's amazing that this happens with so few ingredients! The long simmer really is essential to concentrate the tomato flavors; I simmered mine for five hours (just because it was more convenient) and honestly, I'd recommend at least four. After three, I thought the tomatoes were still a little sharp. My two biggest concerns going in were the oil and the crushed red pepper; I was afraid there'd be too much oil and too little chili. Wrong on both counts. I made the full recipe and will be happy to freeze it to use for another three meals. Thanks!
Very good and very simple. I used the advice of another of only using 1 - 28oz can instead of 7 and it worked out awesome.
Oops - just saw what my mistake was -- I used only one can of tomatoes! Definitely scale bale. very easy.
I didn't use the same proportions as it suggested because i am only making for one. but it came out fantastic! I added some vegetarian meatballs. (the meatless meatball kind) I would make this sauce again for more than one pasta recipe.
Soooo good; I added butter, garlic, onion, celery, red pepper, zucchini. Then oregano, salt, black pepper and fresh basil; tomato and tomato paste. Then the pasta for 2 minutes and served with Parmesan cheese. Yummy
I, for one, am glad to have left over sauce to freeze for another time. This is an excellent and a very quick, tasty sauce, tweaked or not. Recipes are guidelines, not something written in stone.
As other raters suggested, I pared down the ingredients considerably. We still had leftovers, but since there are only two mouths to feed in my house, I didn't want to go overboard. The recipe is wonderful and full of flavor. To add a little protein, I will occasionally put a can of drained black beans in the sauce a few minutes before it's done cooking.
I cut this recipe in half because and it turned out to be really tasty. It was a bit too spicy for our 2 young kids so next time I would either greatly reduce or eliminate the red pepper flakes. Other than that, no complaints. Very filling hearty meal.
The difference between 1 can and 7 is huge. Did you adjust the other ingredients accordingly
I’m not a vegan, but this had a decent taste. The quantities of ingredients are off. Were they guessed at??? I reduced the sauce to serve 2, and then increased the pasta quantity to serve 4. It’s okay, but I would only try it again with Italian sausage or meatballs.
