Reviewed: May 2, 2007

This was excellent and easy! My fiance is a picky eater and he loves it!

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chef in the making

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Orlando, Florida, USA

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Reviewed: Apr. 27, 2007

I cut back on the oil to reduce the fat and calories. I used fresh broccoli and I thought it would have a longer cooking time so I put it in w/ the pasta for five minutes and it all fell apart. It still tasted good, but I wish I didn't cook the broccoli so much. Next time I will know better! Thanks!

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Mar. 27, 2007

Delicious!!! Didn't change a thing.

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T. Nesbit

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Reviewed: Mar. 27, 2007

This was pretty good, but there was nothing that really grabbed us about it, it was just pasta with broccoli. I added two cans of diced tomatoes, because we like "saucy" pasta.

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happywife05

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2007

This was a surprisingly big hit with even the pickiest eaters in our family. My only changes were to saute about about a quarter cup of onions with double the amount of garlic. I have been told to double the receipe next time so there will be leftovers for lunch. Thanks, will be putting this on the menu rotation.

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HOMERMC

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Mar. 18, 2007

Simple and Delicious! The only thing I did differently was use Rigatoni instead of Cavatelli only because I thought I had some in the freezer and it turned out to be Gnocci LOL! Thank goodness I had rigatoni to use! The whole family loved this dish, its a keeper!! Thanks!

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DeliriousMom

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Brodheadsville, Pennsylvania, USA

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Reviewed: Mar. 13, 2007

good recipe. made a few modifications-added mushrooms and italian seasoning. thanks!

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ana_ng57

Cooking Level: Intermediate

Home Town: Clarence, New York, USA

Living In: Walworth, New York, USA

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Reviewed: Mar. 2, 2007

I'm going to rate this as a 3.5 for how it is written. I didn't intend on all the additions but it evolved as needed. With changes it was 5+. I browned the turkey italian sausage until crisp then added approx. 1/2 C chopped onion, approx. 1/2 C sliced mushrooms and 1 chopped tomatoe along with the garlic. Also added a variety of spices. Only used 3/4 lb. of Barilla Plus Penne and added the al dente pasta and thawed broccoli into skillet. Stired and added about a cup of chicken broth, 1/2 C skim evaporated milk and a handful of parm. cheese. Take off heat and let rest 5-10 minutes stiring frequently until desired consistency.

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BOONIE12

Home Town: Las Cruces, New Mexico, USA

Living In: Beijing, Beijing (Municipality) , China

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Reviewed: Feb. 21, 2007

This was okay. It didnt jump out at my like I thought it would. Bf asked me where the alfredo sauce was lol. So maybe if I decide to make it again Ill add something like that. Im a younger cook so maybe if I play with it some other time I can make it a 5 star in my recipe book!

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VDM04

Cooking Level: Intermediate

Home Town: Economy, Pennsylvania, USA

Living In: Cape Coral, Florida, USA

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Reviewed: Feb. 19, 2007

I really enjoyed this recipe. I used turkey sausage to cut out some of the fat and it still tasted fabulous. My friend tried chicken and it turned out great too!

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Jenny-Fer

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Living In: Lajes, Azores, Portugal

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Reviewed: Feb. 17, 2007

We all just thought this was fabulous! I recommend using really good italian sausage from your butcher. I browned the sausage with 2T Olive oil while cooking the noodles. When there was about 5 minutes left I added 2C of fresh chopped broccoli than I spooned out the crisp broccoli and added it with the garlic to the browned sausage, drained the pasta and stirred it all together and sprinkled with grated romano cheese. Even my 2 and 4 year old sons ate this! And the best is that it was quick and easy.

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RESCHMANN

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Reviewed: Dec. 21, 2006

Didn't have great expectations for this, but tried it because I wanted to use up some sausage. I was pleasantly surprised. Everyone went back for seconds. You definitely need real grated parmesan, not that powdery stuff. I also used half butter/oil and increased the garlic. This is a good quick fixing dinner. Thanks for the recipe.

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Cyndy C.

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Reviewed: Nov. 6, 2006

This was so good. I used extra garlic and cheese and added a couple chopped plum tomatoes that were left from the garden. I'll be making it again and again.

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B. Foster

Home Town: Indianapolis, Indiana, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 19, 2006

This recipe is definitely a keeper. I upped the garlic to 5 cloves sliced (because we like to keep the vampires away, and we really love garlic) and put the grated parmesan cheese on at the table individually. My husband told me to save the recipe. Susan, thank you for submitting it.

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Susan Z.

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Reviewed: Sep. 1, 2006

This was pretty good. I too, made some simple changes. I used Italian turkey sausage and cooked and crumbled it like ground beef. Then I added Italian seasoning and a few extra shakes of red pepper flakes and, of course, more garlic! We LOVE garlic!!! I also used penne because I didn't have cavatelli. Good quick weeknight meal.

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LWAGAR

Cooking Level: Expert

Home Town: Centerport, New York, USA

Living In: Springfield, Tennessee, USA

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Reviewed: Aug. 15, 2006

This is one of my wifes favorites!

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SKAHTUL

Cooking Level: Expert

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Reviewed: Aug. 8, 2006

WOW! This was a real winner. I couldn't find cavatelli so I used the bow tie pasta. I also didn't have cloves of garlic so I used crused garlic. It was very oily, next time I will cut the oil down to 1/3 C instead of 1/2 C. I don't know why some of the reviews thought it was dry. We used mild Italian sausage (the store we went to didn't have spicy, go figure). Make sure to add some salt & pepper to taste. A great tip is to always grate your own fresh Parmesean. It makes all the difference. We never use Kraft. Grating your own is a lot of work but it really enhances the dish. My husband raved about this recipe. I'll definetly be adding this into my dinner rotation, thanks Susan!

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Aug. 1, 2006

Very good with some changes. We have a large family so I doubled the broccoli and sausage and made almost 2 pounds of macaroni. I added more garlic, more olive oil, some butter, Italian spices. This is a good basic recipe that you can play around with to suit your own taste.

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Laurie

Cooking Level: Intermediate

Home Town: Center Moriches, New York, USA

Living In: Black Mountain, North Carolina, USA

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Reviewed: Jun. 6, 2006

Love it!

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Nicole

Cooking Level: Intermediate

Living In: Kearny, New Jersey, USA

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Reviewed: May 1, 2006

I make this quite often, the only thing I do differently is I add chicken broth and reduce the oil. Also I use Italian Sweet Sausage... I might like it with Spicy, will have to try it!

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