Reviewed: May 16, 2012

Great recipe to serve guests. Served with garlic bread and a salad! I added a bit more heavy cream and parm since we are big fans of sauce.

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Reviewer:

msing2

Home Town: Charlotte, North Carolina, USA

Reviewed: Apr. 14, 2012

So, my husband literally inhaled his first plate (are you hungry honey, or did you like it?) inhaled his second plate (i had barely gotten halfway through my first) and even though he said he was full, went in for a third helping. I made the recipe as stated and will definately be making it again. Even my picky 9 year old asked when i would be making it again before he was even done eating....yep, it's a keeper.

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Reviewer:

Firefly9

Cooking Level: Expert

Living In: Columbus, Michigan, USA

Reviewed: Feb. 22, 2012

As written, it is a 4 star recipe. You only need 1 tbsp of oil when sauteeing the sausage (there's plenty of grease when removing the sausage). I added chopped onions to the garlic and canned mushrooms. I ended up using the entire pint of heavy cream (wanted it really creamy) and thickened it up with corn starch. DON'T FORGET TO ADD THE PARMESAN CHEESE. Used about 6 oz of mozzarella cheese at the end.

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Reviewer:

Tiff_Tiff

Cooking Level: Intermediate

Home Town: Warner Robins, Georgia, USA

Living In: Eatonton, Georgia, USA

Reviewed: Feb. 19, 2012

All my friends loved when I made this for dinner! I followed the recipe except I mixed sweet and hot sausage and added a tablespoon of parsley for color. I will definitely make this again. Delicious!!!

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Reviewer:

raddude

Reviewed: Jan. 8, 2012

I thought this was fantastic. It tasted like something you would get in a nice Italian restaurant. I had never used Italian sausage before, and I loved it. I used hot Italian sausage and I liked the spice. I also substituted bowtie pasta because I didn't have enough penne pasta, and it still turned out great. I also added the parmesan in with the cream, as other reviewers suggested. Yum!

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Reviewer:

WEESI1

Cooking Level: Expert

Home Town: Humble, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Sep. 5, 2011

For mushroom lovers, this your dish! I was worried that the sausage would be overwhelming but found that it tasted more of mushrooms than anything else, which was a-ok with me! Couldn't give it 5 stars because I thought it needed more sauce. Will definitely make again.

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Reviewer:

Renee O'Connor

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Cooking Level: Intermediate

Home Town: Shreveport, Louisiana, USA

Living In: Bothell, Washington, USA

Reviewed: Aug. 31, 2011

What do you do with the Parmesan cheese? The directions doesn't say, I assume it goes in with the Mozzarella Cheese

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Reviewer:

Tyson DeWald

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Norfolk, Virginia, USA

Reviewed: Aug. 16, 2011

I didn't have the heavy cream, and I know the cook who contributed this recipe would be horrified, but I used cream of mushroom soup, turkey sausage, and canned portobello mushrooms, and it STILL turned out really good....I can only imagine how wonderful it would have been with the original ingredients! Yummy~~

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Reviewer:

Tink

Reviewed: Jul. 6, 2011

This was FABULOUS!!! I added some Dale's and Old Bay Seasoning to the mushrooms, and used conecuh sausage. I also made the heavy cream 2 cups instead of 1.5. Oh and added the parm cheese in the heavy cream. DELISH!!!!!!! Best recipe I have found online ever!!!

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Reviewer:

Candicemdunn

Reviewed: Feb. 15, 2011

I made this for my boyfriend and a friend and we all loved it!! However I didn't measure anything and I used tomato and spinach noodles which added color and I added STEWED TOMATOES and it made the recipe, I poured the can in right before I added the cream and don't drain the juice.

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