Reviewer:

KARA72

	Cooking Level: Expert Home Town: Dro, Trentino-Alto Adige, Italy Living In: Calgary, Alberta, Canada
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Reviewed: Jul. 24, 2008

I made this last night for a few friends, and it received universally rave reviews. When I make it again, I might do half sweet sausage and half spicy. Other than that, I wouldn't change a thing. Thanks for an excellent recipe!

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2 users found this review helpful

Reviewer:

Chef Buckeye

	Cooking Level: Beginning Home Town: Columbus, Ohio, USA Living In: Cincinnati, Ohio, USA
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Reviewed: Jul. 22, 2008

I used ground sausage instead. Loved the flavor of this dish! It's super easy to make, too.

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1 user found this review helpful

Reviewer:

V4Vanessa


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Reviewed: Jul. 5, 2008

We got a bulb of fennel from our CSA, and I didn't know what to do with it. I'm glad I found this recipe. I'm not a huge fan of sausage, but even I thought this was really good. My husband kept going back again and again for 'just one more bite'.

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3 users found this review helpful

Reviewer:

BEDTIMEBEAR


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Reviewed: Jun. 10, 2008

This was soooo good. I used bowtie pasta and eliminated the red pepper and it was amazing. It was like an easy lasagna with using the baked bowtie pasta. Has GREAT flavor, way better than ground beef. Will definitely make again!!

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2 users found this review helpful

Reviewer:

Katty Binks


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Reviewed: Mar. 19, 2008

I loved this dish and so did everybody else in the house. I did add a little bit of riccota cheese before topping with the mozzerella. I will def make again.

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1 user found this review helpful

Reviewer:

Valeria

	Cooking Level: Intermediate Home Town: Orange Cove, California, USA Living In: Portland, Oregon, USA
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Reviewed: Nov. 2, 2007

Fantastic flavor. I used Spicy Italian Chicken Sausage to keep it healthy. Love the contrast of spicy sausage against the sweet fennel. The fresh fennel frawns sprinkled on top are a great touch for presentation and extra flavor.

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6 users found this review helpful

Reviewer:

Gretchen


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