Reviewed: Feb. 18, 2012

We are big Sweet Italian Sausage people,as unhealthy as it is,we still love it!This recipe is a nice change from a red sauce and my hubby really enjoys this.I use red,green and yellow peppers,they add such nice color and also chopped onion.I have to feed this to 5 big pasta fans so I use 2 whole packs of sausage and about 1 1/2 cups of beef broth.We like it with bow tie pasta and a green salad.I cook my sausage in a different pan than my veggies then I add them together at the end.The veggies maintain their shape and texture this way in my opinion and it's a little less greasy.

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Reviewer:

ssgwilliamswife

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Gambrills, Maryland, USA

Reviewed: Jan. 25, 2012

This was really easy and tasted great. I used gluten free sweet Italian sausage with a bell pepper & onion mix (a bought cut up & ready mix for fajitas). I actually cooked the onions with the sausage first, then added the bell peppers. I added in some salt & pepper, garlic, red pepper flakes and fresh basil. Tossed with gluten free penne for me, and regular for the family. Sprinkled in mozzarella and Parmesan cheese for extra yumminess.

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Reviewer:

LDYLVBGR

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Jan. 25, 2012

Yay!! A new recipe to add to my short list of "things my husband will eat"! i made this last night and he liked it. I added a few things: two teaspoons of sourcream (at the end to give it a smoother texture), one beef bullion cube, red peppers, and red pepper flakes. I wouldn't say these additions were necessary, but they worked well. It turned out spicy! But awesome.

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Reviewer:

Rachael

Reviewed: Jan. 10, 2012

Sausage and peppers, or sausage and peppers with pasta? – nothing new to me. Adding beef broth to the mix? Never have. I don’t know if that’s what was responsible or not, or if I just plain love pasta, sausage and peppers, but this – was – excellent. Used rigatoni rather than farfalle and, unlike other reviewers, did NOT use the grease rendered by the sausage. Rather, I removed the cooked sausage from the pan, cleaned it out, then cooked green and red peppers, onions, garlic and mushrooms in olive oil before returning the cooked sausage to the pan, adding the beef broth, then reducing somewhat. Tossed it all together with a good dab of butter. A sprinkling of freshly grated Parmigiano-Reggiano was the finishing touch.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Dec. 4, 2011

To cut the fat and calories I use Turkey Italian Sausage, Low Sodium Beef Broth and Wheat Pasta. These ingrediants do not effect the flavor at all.

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Reviewer:

Nelsen

Reviewed: Dec. 1, 2011

WOW! When I read the reviews, I couldn't believe such a simple recipe could get such great reviews, but made it because I had the ingredients and no time. So delicious! I only had 1/2 of a green and yellow and added 1/2 an onion. Kept the fat in and sprinkled in italian seasoning, 1Tbs of flour for a thicker sauce and 1c of broth. Also added a drained can of diced tomatoes. It was beautiful, tasted wonderful, and my kids loved it!

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Reviewer:

Kai

Reviewed: Nov. 22, 2011

So nice to have a tasty pasta dish without red or cream sauce. To cut down the fat content, we use Italian Seasoned Ground Turkey and it tastes great, even with the beef broth. A nice variation is to saute red bell peppers and/or diced onions with the sausage. Thanks for a great recipe!

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Reviewer:

Christina S.

Cooking Level: Intermediate

Reviewed: Nov. 16, 2011

Simple and yummy!

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Reviewer:

Judy

Reviewed: Oct. 28, 2011

My fairly picky 7 year old asked for seconds! Enough said. :)

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Reviewer:

MtGracie

Reviewed: Sep. 29, 2011

This was very good!! I used both spicy and sweet Italian sausages, 1 green pepper & 1 red pepper, plus onion & garlic. After cutting up the peppers, onion & garlic, I sprinkled them with Italian herb, oregano and garlic pepper. I set them aside and browned the sausages in a little olive oil (took the advise of another reviewer and did not drain after cooking the sausage). Then, I added the pepper mixture and cooked it for about 7 minutes before adding a full can of beef broth. After that was all hot & blended, I added the penne that I already cooked, and it turned out delicious. Served it with tossed salad and bakery fresh bread. This is going straight into the monthly rotation for sure!!

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