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Sardinian Spaghetti Recipe

Sardinian Spaghetti

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on February 15, 2013

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    This is the best pasta sauce I've ever made. I added a little bit of red wine, but otherwise made just as the recipe says. I made 1/2 and it was plenty for two meals. The second time I did it, I found a sausage with more fennel and that made it even better.

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  • on February 09, 2013

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    Well, I did make this today. I want to like it, but, there is a very bold flavor that over powers. I will not make this again.

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  • on December 30, 2012

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    Delicious needs nothing more.. I used hot sausage. Easy to fix kitchen smells wonderful
    . I used Parm instead of romano , but next time I will be sure I have the romano it would only make it better

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  • on December 20, 2012

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    Made it ahead of time for family coming over to dinner last week; after 4 hours in slow cooker it was the best sauce any of us have had. Not heavy like traditional sauce, this is lighter but very tasty, especially with fresh local sausage.

    Its now my wifes favorite sauce, and I am making it for her again tonight.

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  • on December 08, 2012

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    This is one of the best if not the best pasta sauce I have ever made. I used homemade Italian sausage and doubled the amount of tomato sauce and pasta water. This was so quick and easy and came together a lot faster than what I read in the instructions. We will definitely make this again and again.

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  • on January 30, 2012

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    That was the best spaghetti sauce I have ever had! I used extra reserved tomato sauce instead of pasta water but that was my only change. It was incredible!

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  • on December 26, 2011

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    This is "hands down" THE best spaghetti sauce/marinara I have ever tried. I have made several different homemade recipes, but this is the best. I originally found this in the FN Magazine and ran across it again while looking for Thanksgiving recipes. I remembered how good it was, so I made it again last month. At this moment, I have 4 batches of the sauce in the freezer so I can have it any day of the week. Yes, it is that good. I agree with the other reviewer: It is really much easier to make than it looks, and the results are so worth it. Use the saffron- I think that might be the secret.

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  • on January 24, 2011

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    My niece made this recipe for us. Excellent flavors and textures - never thought to use saffron in spaghetti. A novice, she's getting great instructions and recipes from the Food Network & Cooking shows. A very proud AuntyP.

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  • on January 22, 2011

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    Great flavors! Everyone really enjoyed this twist on a classic dish. I will definitely make it again.

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  • on June 15, 2010

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    This spaghetti recipe looks more involved and difficult than it is. It is a 2 pot meal that comes together in less than an hour and the flavors meld together so beautifully. It smells wonderful cooking and tastes wonderful, too. Don't skimp on the saffron, ( it's expensive, but worth it it adds a really nice touch and fresh basil and parsley really enhance it. Once you taste it you'll know it's a keeper. I made it as written and wouldn't change anything. I might try fresh Roma tomatoes and some canned tomato juice instead of the canned tomatoes.

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