Reviewed: Aug. 26, 2005

I made this recipe after checking out the review and I too got the same review from my boyfriend, that it was restaurant quality. Even my Italian roommate who's from Milan loved it and said it was great. The only thing is I couldn't find Italian sausage at my local grocery store that was not already in a sausage casing. I bought it anyway and squeezed the sausage out. It worked well but I also used hot sausage which I think added some flavor. Considering the recipe doesn't call for any spices I think the spicyness enhanced the flavor. Another thing I found was cooking the pasta to al dente was still too long and by the time it was baked in the oven it came out softer than I wanted it. Next time I'll only cook the penne about 5 minutes in boiling water or I'll immediately submerge it in cold water to the cooking. Other than that the recipe is a keeper and I'll be making it again and again.

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IMSURFBUNNY

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2005

Really good recipe. Easy and quick to prepare! I added a little arrabiatta seasoning (spicy) and sprinkled some oregano on top before serving. Very good!

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SHINYHAPPYRAYS

Cooking Level: Expert

Living In: Bedburg, Nordrhein-Westfalen, Germany

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Reviewed: Aug. 18, 2005

I made this recipe for the first time for 3 of my college-aged friends. They fell absolutely in love with this recipe - it's one of their new favorites! However, if you're a meat-loving crowd, I might consider upping the amount of sausage from 1 lb. to 1.5 or even 2 lbs. I also put in 3 cups of cheese instead of 2 for extra cheesy goodness!

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Kristen

Cooking Level: Intermediate

Home Town: North Royalton, Ohio, USA

Living In: Findlay, Ohio, USA

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Reviewed: Jul. 18, 2005

This dish was easy and delicious! I had the ingredients on hand and the recipe went together quickly. My husband loved it! He took a bite, looked at me and said "Wow, this is restaurant quality!"

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Naomi

Cooking Level: Intermediate

Home Town: Lewisville, Texas, USA

Living In: Rowlett, Texas, USA

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Reviewed: Jul. 8, 2005

Additionally, italian sausage is not available in bulk form for about 60 miles, so I tried it with regular pork sausage. Not a good idea. It tastes like a very confused meal--breakfasty and dinnerish. Other than that I'm sure it would have been a good recipe.

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OTTOS2

Cooking Level: Expert

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Reviewed: Jun. 29, 2005

I made this dish and it was terrific. It makes a pretty large amount and the sauce was excellent. My kids even liked it and they are kinda picky. I recommend to try this recipe!

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JHACKETT

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Reviewed: May 18, 2005

This dish was the best! I credit Edward's Meat Market for the greatest Itlian sausage ever made! I added a bit of basil, chopped garlic and a pinch of sugar ( to kill tomatoe bitterness) to this wonderful dish--everyone like it! Will fix again, and again, and again.

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LKLISTER

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Reviewed: May 11, 2005

My husband loves this recipe and he is very hard to please. It is very flavorful. I will make this many more times.

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DEBBIE252

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Reviewed: Apr. 25, 2005

Good! Used pasta sauce instead and added green bell peppers and red ones too.

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FIGPEAR090

Home Town: Palatine, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 13, 2005

very easy to make and I added a little heat, used hot italian sausage and used some crushed red pepper plus some other dried spices, oregano, basil and parsley. Great meal and very yummy!

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BETTYRINGOES

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Reviewed: Jan. 6, 2005

This was good. It reminded me of baked ziti made with sausage.

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SAMLG

Cooking Level: Expert

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Reviewed: Jan. 3, 2005

Because some previous reviewers thought this was bland, I used one link of hot italian sausage and two links of mild, plus a dash of hot pepper flakes, some canned mushrooms and chopped garlic. While making the sauce I was worried there was way too much for 12oz of pasta, but it worked out great. We added grated parm at the table.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Dec. 28, 2004

I would say this is gets a 3.75 in my book. It was good. I made some changes. I added ricotta cheese with egg mixed in. I also used chick broth instead of wine. Good recipe.

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DITTOBEAN

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Reviewed: Dec. 7, 2004

Not bad...just a little bland

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Wendy319

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Reviewed: Nov. 10, 2004

very good! next time I think I'll add some chili pepper flakes for more kick, but hubby and I loved it! thanks!

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SCARLET1717

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Reviewed: Nov. 8, 2004

I also layered in ricotta cheese (seasoned with salt, pepper and one beaten egg). Came out excellent.

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BELLAMORTE

Home Town: Elmhurst, New York, USA

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Reviewed: Nov. 6, 2004

This was better than a similar dish I made a few days ago but still needs a little more kick. I used fresh minced garlic and some fresh basil as well as red wine instead of white. Next time I might use hot Italian sausage instead of mild.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 8, 2004

This was EXCELLENT. Next time I will add some fresh mushrooms. My roommate who never eats leftovers ate this for lunch and dinner the next day. One of our favorites - and so simple!

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LDIERKES

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2004

Had good flavor - the white wine & italian sausage set it apart from most tom-based pasta recipes. Easy to prepare. I will make again.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 8, 2004

Quite a tasty meal. Did change a few things though - used 1/2 lb. hot italian sausage and 1/2 lb. lean ground beef, added a bit extra garlic, a touch of brown sugar, and used chicken broth in place of the wine as I didn't have wine. As well, I did not bake. Husband and I enjoyed it. Will make again.

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