Reviewed: Jan. 12, 2009

I had this for dinner last night and it was wonderful. I did simmer the cooked sausage and peppers in some Marsala wine and then tossed it with my pasta. Soooooo good.

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TENIA

Cooking Level: Expert

Home Town: Snow Hill, North Carolina, USA

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Reviewed: Jan. 7, 2009

Delicious! My husband took 2 bites and then asked me to save some back for his lunch. I used a fajita blend veggie (sliced red and green peppers and onions) and just tossed those in the skillet with the sausages as they cooked. I went a little heavy on the garlic since we love garlic. Such a simple dish and do delicious too! Thanks, my family loved this dish!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Dec. 22, 2008

It was good, changes were made though. Cut the sausage into bite sized pieces, Made a nice sized pot, doubled the sausage, added chopped onion, used Italian seasoning to taste. Ended up putting in a can of tomato paste and water(we aren't big fans of olive oil soaked pasta)dash of sugar and cooked everything for a couple of hours. It was a nice change from my regular sauce. Thanks.

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EASYLYVIN

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Reviewed: Apr. 8, 2008

This was tasty. It was a nice change away from a red sauce. I followed the recipe other than adding an onion. Thanks!

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Debbie

Cooking Level: Beginning

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Reviewed: May 17, 2007

I love this pasta! I have already made this several times. My variations include using a pound of penne pasta with about 1 1/2 - 2 lbs of italian sausage, casings completely removed & cut into bite sized pices, and 3 peppers. I'm also generous with the parmesan & olive oil...the whole family loves it, and it is such a great change from red sauce! Is also great left over!Thanks so much for the recipe!

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skipjen

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Reviewed: May 16, 2007

yum! I made this with wheat speghetti and italian chicken sausages. I slices the sausages into rounds for better presentation and easier eating. I love sauce, so I did use a tomato caper and olive sauce on the pasta. This was really tasty and healthy with the alterations. I did agree that the order of preparation directions was a bit off, i added the precooked sauge to the peppers when they were almost tender and did the pasta somewhere in between.

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anterry

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Reviewed: Feb. 28, 2007

This is a simple recipe for great tasting sausage and peppers. I always make extra and freeze some. Upon reheating the sausage is so tender it melts in your mouth.

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: Aug. 17, 2006

I see the potential for this dish, but was not completely successful. I just moved out of the parents home, and was having them over for the first dinner. I can cook, but don't do it often (because Mommy cooked for me), so I wanted something that would be easy. Each step itself was easy, but the timing was off. I cooked the pasta too early and being a skinny pasta, it stuck together. I think that if I were more experenced at putting larger dinners together I might not have run into this problem. The flavors were great, but I might add onion next time too. So on a whole the recipe is good, it was just user error and that is why I rated it highly.

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BOOIEP

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Reviewed: Jun. 25, 2006

I have to give this 4 star only because of the presentation. I took the sausage and cooked as I should have but! I felt it was a better presentation cut up and mixed together like bite size pieces. But other than that very good!

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sherryboyer

Cooking Level: Expert

Living In: Marshall, Wisconsin, USA

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Reviewed: May 11, 2006

I made this for my mother-in-law and myself and we just loved it. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: May 8, 2006

We thoroughly enjoyed this, I too followed this to a tee and it was absolutely wonderful. To take this dish to the next level, make sure you go to your butcher and get great Italian sausage!

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DUFFGRRLL

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Reviewed: Mar. 29, 2006

This is fantastic and EASY!! I made this last minute with ingredients that I had on had....ground Italian sausage, red & yellow peppers. The only thing I did different was sub "No Yolks" for the spaghetti....I sprinkled crushed red pepper on my dish to add a bit of kick..awesome easy meal....Thanks Surfwench!!!!!

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Mar. 19, 2006

This dish was amazing! I substituted penne for the spaghetti, and my grocery store was out of sweet Italian sausage, so I had to substitute the hot. I used peppers of four different colors, so it looked beautiful in the pasta bowl. I made this because one of my husband's favorite meals is the sausage and peppers at Macaroni Grill. He liked this recipe better! Thanks for the fantastic recipe!

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Nancy in Texas

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Mar. 12, 2006

Liked the flavor but I was missing the sauce. Ended up putting in some spaghetti sauce. Still a nice flavor and easy to prepare.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jan. 18, 2006

I used hot italian sausage. It was still good. However, I would still use a few red pepper flakes. Also, the volume of finished product calls for a very large skillet or even a wok.

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DSLAUGH

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Mishawaka, Indiana, USA

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Reviewed: Jan. 17, 2006

This is a good recipe, but to give it more flavor complexity I would combine both sweet and hot Italian sausages and I feel the casings should always be removed because they are tough. Either break apart into bite size pieces or slice after removing casings. It also makes a better presentation that way in my opinion.

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A Smokin! Chef

Living In: Spokane, Washington, USA

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Reviewed: Nov. 18, 2005

I made this for my husband and he loved it. It is one of my favourites. It is easy to make and delicious. What I did differently was that I made the sausage into meatballs.

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Novi

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Reviewed: Jun. 21, 2005

My mom is always sauteing bell peppers and garlic that leaves something to be desired. The oregano, basil, and permesian cheese are the answer. Serving it over noodles is a great idea, but the sausage didn't do much for me. And definitely don't leave the peppers in such long strips. It makes them hard to eat. (PS- I remember reading about this in The Godfather, but it still doesn't seem like a Corleone family staple.)

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WEEAIRYCREATURE

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Sun Valley, Idaho, USA

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Reviewed: Apr. 5, 2005

My husband liked this very much. I minced 2 large cloves of garlic and used penne.

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CAPTAINED

Cooking Level: Intermediate

Home Town: Sioux Falls, South Dakota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 25, 2005

I was thrilled when I found this recipe, as my husband and I both love Italian sausage and pasta. I prepared it exactly as the recipe stated. It was very quick and simple to prepare. I will be serving this dish often. Thank you Mama Corleone for sharing this recipe.

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TOURLAGOON

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Mama Corleone's Sausage and Peppers

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