1 Review

Very simple to make, but I did not care for this dish. I thought the sauce tasted akin to a canned spaghetti I used to eat when I was a kid. The tomato puree was very acrid so I added a pinch of sugar to tone it down. You might want to be careful when you stir the cream into the simmered puree. If it's too hot, the cream could curdle.

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Bob Crouch September 09, 2004
Pasta with Rosemary Cream Sauce