Reviewed: Jul. 2, 2009

OH MY GOOD-NESS this is the best casserolle type to serve a croud and what a hit I did make one subsution of basil instead of parsley, so very wonderful and have made this several times always a hit Thak you Linda Caroline

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cbrayson

Home Town: Fitchburg, Massachusetts, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Jun. 29, 2009

THIS WAS SO GOOD MY HUSBAND WAS LICKING HIS PLATE! Served with fresh picked boiled carrots and "Pan Fried Spinach." A perfect meal!

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jun. 29, 2009

I love this dish its GREAT!!! And I don't change a things major yumm-o!!!!!!! Make it for dinner guest they will rave

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Shevelle

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Orlando, Florida, USA

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Reviewed: Jun. 19, 2009

We all loved the dish! I wish the sauce was a little thicker but other than that no complaints.

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trrk

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2009

I really loved this dish! Couldn't get sweet italian sausage so I used mild and reduced the red pepper flakes and it still had plenty of kick. I, also, sprinkled Italian mixed cheeses on top, mmm good!!!! I certainly will make this again!

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Connie

Cooking Level: Intermediate

Home Town: Waynesboro, Pennsylvania, USA

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Reviewed: Jun. 16, 2009

I really liked this dish...I used HOT italian sausage and while myself and hubby loved the little kick it gave the dish, my kids did not...so next time I will use the sweet...other than that it was easy to prepare and yummy

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Kiana

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2009

There was just something missing from this dish. The only thing I changed was to use hot italian sausage instead of sweet. I have more leftovers then I know what to do with. Will not be repeating this recipe.

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Kidfree4

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

My husband loved this recipe he said he felt as if he were eating in a restaurant. It came out so rich and creamy I used regular pasta thought cause I didn't bow tie. Next time I'm going to try it with shrimp instead os sausage.

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ChefMommy

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Reviewed: Jun. 8, 2009

This recipe was good, but for the amount of fat in it, I would expect something phenomenal. I think I'll search for a healthier version if I get a pasta craving again.

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Memack

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Reviewed: May 28, 2009

Pretty solid. I used rotini vice bowties and added some sauteed bell peppers. I think it could use a little more spice in the sauce, or use the HOT Italian sausage.

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JJ

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Alice Springs, Northern Territory, Australia

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Reviewed: May 19, 2009

I must admit I was a little nervous with this one. My husband saw the recipe and said "Pasta with... CREAM???" It wasn't thickening after simmering with the half n half, so I added a lil flour and parmesan cheese. It wasn't pretty, but it was DELICIOUS!!! The whole family loved it! My second sucessful home cooked dinner this week! Yay! Thanks so much for this one. Everyone insisted it go into rotation!

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Mistangelique

Cooking Level: Beginning

Living In: Geneva, Ohio, USA

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Reviewed: May 13, 2009

I made it just like the recipe said and it came out wonderful. My children and my husband ate it all up. My husband is rating this as one of his favorite meals. It was very tasty. I think it tastes best freshly made - it loses some of the fresh taste when it is reheated.

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Melinda

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Reviewed: May 8, 2009

This is really good and easy. I halved the recipe and used a pre-cooked italian sausage (didn't realize it was pre-cooked when I bought it) and it turned out just fine. I still removed the casings and chopped the sausage up a bit. It was not watery or greasy. I added a bit of parmesan cheese to the sauce and it was great. Will be making this again.

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Lisa

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Dallas, Texas, USA

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Reviewed: May 7, 2009

I can't believe as simple as this recipe was, it taste like a gourmet pasta dish! I didn't have any plum tomatoes, so i used Italian diced tomatoes. Cooked the rest of the recipe as stated! Everyone went for seconds or thirds. Highly recommended!!!

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dewy

Cooking Level: Expert

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Reviewed: May 6, 2009

This was absolutely delicious! My family just adored it. Very simple and quick. A keeper!

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Cindy

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: East Northport, New York, USA

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Reviewed: May 5, 2009

Wow this came out good! My two year old wasn't a huge fan but he's not a huge fan of much that isn't mac and cheese! My seven year old loved it as did my husband. It was really easy to throw together and smelled awesome cooking. I made it exactly as stated in the recipe but next time I may try using half and half or light cream to make it a bit more waist line friendly and maybe throw in some spinach as well. Seems like a very adaptable recipe.

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LFEAUTO

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Oakland, Iowa, USA

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Reviewed: Apr. 29, 2009

This dish is fantastic and you don't have to change a thing. Just make sure before you serve it, you mix the pasta with the sauce - that is the key. I do have to comment about the last posting. Don't criticize the recipe when you don't use the ingredients that are called for. The person said the recipe was bland, but used turkey sausage and didn't use the Italian tomatoes - of course it is lacking some taste. If you have to substitute that's fine - but then don't criticize the recipe. You didn't make it like it was intended to be made.

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spanky

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2009

This was good, but certainly not the best ever. I did make some changes, so maybe thats why. I didn't have tomatoes, so used 1 can paste with some marinara, I used almond milk instead of heavy cream, and red wine turkey sausage as that is what I had on hand. Turned out good, was definitely a good and very filling dinner but was a bit of a let down from the reviews, etc. The spice was a nice touch. Thanks!

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NorCalRN

Cooking Level: Intermediate

Home Town: Carnation, Washington, USA

Living In: San Jose, California, USA

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Reviewed: Apr. 25, 2009

We really liked this. I added some mushrooms because I had some in the fridge. The only other thing I added was some parmesan cheese in the sauce. Very good!

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