Grilled Italian Sausage and Peppers over Penne Pasta Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 8, 2011
I loved this recipe. Pan fried whole hot italian sausage in 1T olive oil til thoroughly browned, then set aside on paper towel to soak up grease. In separate lg skillet, sauteed green peppers in 1/4C olive oil about 10 min, then added onion for about 5 minutes more, then added fresh garlic until lightly brown. Added chicken broth and pepper and allowed to cook down to 1 C. Then sliced the browned italian sausage into 1 inch pieces and added to the sauce to heat through. Then added tomatoes, basil and parmesan to heat as well. Awesome sauce that just lightly covers your pasta with flavor. Yummy!
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Cooking Level: Intermediate

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Reviewed: Aug. 28, 2011
This was great. Everyone loved it. I added extra garlic, onion, and broth to make a little more broth. It was a super meal!! Thanks for sharing!!!
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Reviewed: Aug. 31, 2011
Everyone loved it!! My 10 yo picky eater son want to help me to cook the meal. I let him help, because I thought it might give him the envy to taste it and maybe to like it. And, oh surprise! He loved it!!! And for the first time he ate his sausage without ketchup!!! Amazing recipe! And he asked me to cook it again!!! thanks for sharing!! p.s. As someone told, i double the broth, onions and garlic! Thanks again!!
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Cooking Level: Intermediate

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Reviewed: Sep. 28, 2011
Really yummy dish! I added fresh mushrooms to the broth during boiling and instead of fresh cherry tomatoes we used a can of diced Italian tomatoes tossed in at the last minute of the broth boiling. The kiddos even had seconds!
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Reviewed: Apr. 24, 2012
I followed the general intent of the recipe, but tailored it to make it work for me better. I guess I made a number of modifications, none of which changed things much. I didn’t grill the sausage, for example – just cooked it on the stovetop along with the onions, peppers and garlic. To give the dish extra mileage (and because I’m headed out of town tomorrow and wanted to make use of things in the fridge) I added mushrooms along with the peppers and onions, and tossed in some arugula with the tomatoes at the end, skipping the basil. I did use some chicken broth, but frankly, I didn’t want to mess with reducing a 14.5 ounce can of it, so I added enough to nicely moisten the vegetables and pasta. Rather than cutting the sausage in half, length-wise, I simply cut it into bite-sized chunks to make it easy to eat. This is a tried and true dinner for me, one that not only always pleases, but also one that’s easy to make in minutes with ingredients I always have available.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Oct. 10, 2011
Easy but incredibly bland. We had to add a lot of extra spices just to make this edible.
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