Reviewed: Sep. 16, 2009

I followed the recipe exactly as indicated, and I followed the recommendation of another reviewer (to cook the fennel a bit longer than 5 minutes). All went well, the dish smelled and looked great, but the taste was a bit too strong with the hot Italian sausages to me and my hubby. I left half of the sausages on the side (off to the trash they went!) Next time I will add more sauce because it ended up too dry, and I may use chicken sausages instead of the hot Italian ones. The fennel did not do anything to the dish, except to make it healthier? The flavor was completly lost in the sauce and cheeses flavors. I could have added more onions instead of the wonderful fennel I got, and it would not have made a difference in the taste. Too bad since I had high expectations for this recipe. I definetely need to modify next time in order to give it more than 3 stars.

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Patty Q.

Cooking Level: Expert

Home Town: Santiago, Santiago Metropolitan Region, Chile

Living In: Los Altos, California, USA

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Reviewed: Aug. 19, 2009

Great taste! I would recommend using a mild sauce to bring out the fennel, onion, garlic & pepper taste. Also, the hot italian sausage was too hot for my kids but they loved everything else!

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mhc

Cooking Level: Intermediate

Living In: Boulder, Colorado, USA

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Reviewed: Jul. 29, 2009

I made this recipe it was so easy and well lets just say my boyfriend finished the whole thing.. and he is a picky eater! Mine was very basic.. and I used dried basil mixed some italian seasoning. It was soo yummy.. I hate pasta.. and I was snacking on it a lot more then usual. Thanks for the ideal. This recipe is a keeper and quick!

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LOVEGRL

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Reviewed: Jul. 25, 2009

This was awesome! I used bulk mild Italian sausage and crumbled it with the veggies. We loved this dish!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 10, 2009

This was very good. My sausage didn't cook through in 15 minutes, so I sliced it up and cooked the slices themselves for another 5 min. I did as other reviewers advised and sliced the fennel really thin. It was still too crunchy for my taste after the 5 minutes of sauteing, so I sauteed for about 12 minutes or until it was almost soft, but not as soft as the onions. The fennel completely softened up when I baked it. Other than that, I followed the recipe exactly and everyone thought it was delicious. Will make again.

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Lynnda

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2009

Basic, but extremely tasty! The fennel flavor was not as prominent as I thought it would be. If I make this again, I will double all the veggies.

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kaspmary

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2009

WOW!! This was so wonderful! I used hot Italian turkey sausage, an Italian blend of shredded cheese, 1/8 of a HUGE onion instead of half, and didn't have any roasted red pepper, but it still turned out so great! I bought some fennel from the farmer's market and was trying to find a recipe to use it in that my husband would still eat - and he did, second helpings and leftovers! After reading the other reviews, I made sure to slice the fennel as thinly as I could, and it was still a little crunchy, but it didn't detract from the meal at all. I have tried a lot of recipes from this site, but this is the first that turned out like it was supposed to on my first try! The flavor was just wonderful, presentation was beautiful, not too dry, and what flavor! My 18 month old liked it, too!

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Cosettey

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Reviewed: Jun. 6, 2009

Yummy recipe, I include ricotta cheese just to give it a little creaminess, and use mild versus hot sausage and fresh sauce versus bottled, but this turns out great and the leftovers taste even better!

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Laura

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Reviewed: Mar. 16, 2009

a little dry- I would add more mozarella cheese next time as well

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cha

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Reviewed: Jan. 13, 2009

Make sure that you THINLY slice that fennel. The flavors in this dish were great but my fennel was a little too crunchy!

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Steve

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Reviewed: Dec. 12, 2008

Update - finally made with fresh fennel and the pasta was much better!! Loved it. Easy recipe to make and pasta turned out great. I live in a small town in Wisconsin, so unfortunately I was unable to find fennel and had to substitute some fennel seed. I will make this again once I get to the "city" and am able to find fresh fennel bulb.

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Jocelyn

Cooking Level: Intermediate

Home Town: Lake Geneva, Wisconsin, USA

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Reviewed: Dec. 4, 2008

I made this the other night for dinner. Wow, ot came out great. No need to change a thing with the recipe. I was unsure about the fennel. Added a unique flavor profile. Would recommend for company!

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ACCARDI

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Reviewed: Dec. 4, 2008

This recipe is DELICIOUS!! I thought it was too simple to be really good. . .it is wonderful! I didn't have any fennel - so I made it without, and it was great. I will definitely try it with the fennel next time. My hysband is a hunter . . .this is a great way to use up venison sausage. Thanks for the great recipe. . .I will make this again for sure.

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mlcrawfo

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Reviewed: Dec. 3, 2008

very good! super easy and tastes yummy!

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JKL

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Middletown, Ohio, USA

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Reviewed: Nov. 9, 2008

My husband really loved this dish!!! The flavor is really amazing. I used chicken itailian sausage instead of hot because my father was eating it too and he can't do hot it turned out really good. I will for sure make this again.

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micahsue17

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Reviewed: Aug. 7, 2008

good, next time i will use a little chili pepper flakes to liven it up.

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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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Chef Buckeye

Cooking Level: Intermediate

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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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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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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Katty Binks

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Baked Rigatoni with Italian Sausage and Fennel

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