Reviewed: Jan. 23, 2005

This dish was hearty without being "heavy." Such a change of pace from tomato-based pasta dishes. The only thing we did different was to remove the casings completely and cook the sausage crumbled. That way, every inch of the pasta absorbed the sausage flavor. Will make again, and again...and again.

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BIGGITYREX

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 11, 2005

Pretty good. I used fettucine in place of spaghetti. I also broke up the sausage in big chunks as I was browning it and cut the bell pepper in very short strips. Added parsley at the end and dusted the whole thing with a generous helping of parmesan/romano cheese. A good change from the standard red sauce.

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Akinom

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Reviewed: Jan. 7, 2005

I have made this many times. I really like it. The only thing that I do different is that after I take the casings off the sausage I slice them to bite size pieces and saute. Thanks for the great recipe!

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Lorenda

Cooking Level: Expert

Living In: Tomahawk, Wisconsin, USA

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Reviewed: Jan. 1, 2005

Wonderful. Delicious! Used Penne because we don't like spaghetti and it was the best. Highly recommended!!

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ANDREASKYE

Cooking Level: Intermediate

Home Town: Mineral Wells, Texas, USA

Living In: Rhome, Texas, USA

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Reviewed: Dec. 14, 2004

Delicious!! Did not have to change or alter a thing. Perfect as is.

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THECHEF3

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Reviewed: Nov. 27, 2004

Great flavor and textures. I made it exactly as the recipes goes, and it turned out great. I served it over angel hair pasta.

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WALKMAN1677

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Reviewed: Oct. 21, 2004

This was very good and something different than red sauce and pasta. Good for a weeknight meal. I did add more garlic as per other comments I read. I suggest adding the pasta to the peppers as I had way more pasta than peppers.

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TRACEYK76

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Reviewed: Oct. 5, 2004

First Rate enjoyed by all the family. Easy to cook.

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PWMOORES

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Reviewed: Oct. 4, 2004

This was a good, basic, simple dish that DH and I both enjoyed. I actually used turkey sausage to cut some fat and it was yummy - I will make it again.

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KTWhite

Cooking Level: Expert

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Reviewed: Jul. 1, 2004

Surfwench is my mommy, and this dish is delicious!! I demand that she makes it every time I come over for dinner, and it gets better every time! I just signed up for my own account on allrecipes.com and this is the first recipe I'm adding to my own recipe box : ) Thanks mom!

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Tagerine

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Reviewed: Jun. 2, 2004

This didn't taste much different than any other S&P recipe I've made but it was good.

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Apr. 9, 2004

This was easy and yummy. My DH said he would like it again, but he says he has to get used to not having sauce. I added extra garlic. I thought it was good and a nice alternative to the heavy tomato sauce.

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KATESTROFE

Cooking Level: Intermediate

Home Town: Rathdrum, Idaho, USA

Living In: Ramona, California, USA

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Reviewed: Dec. 14, 2003

The recipe was good, but it called for too many peppers. They watered down the taste. I would have used 3 peppers and added some onions.

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SWEETPEA2010

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Reviewed: Dec. 9, 2003

I used Italian bratwurst and this still came out great! A good twist on a boring week night.

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AZgin

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Reviewed: Nov. 29, 2003

I wedge a large yellow onion and saute it with the peppers, and add more garlic, seasoned salt, fresh ground pepper, and a shake of red pepper flakes. There needs to be enough olive oil to coat the pasta well. My two Grandsons like it done with Polish Sausage, too. This is what my Brother-in-law always wants when he comes for dinner. A tossed salad and garlic bread makes a perfect meal.

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DOWNALONG

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Reviewed: Oct. 1, 2003

I think that Penne pasta would taste better then spaghetti. I should of added more garlic for flavor. It is missing somthing, as far as making it stand out. But it was good. My picky toddler ate most of it and my Itilian husband liked but said the same thing I did about it missing something. But it was pretty good. Will eat it again with the Penne pasta.

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Jean Tagliere

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Sep. 24, 2003

Wonderful dish -after reading the reviews I did add more garlic, and red pepper flakes. Also used fresh basil, ust had it on hand. Will make this regularly!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Sep. 1, 2003

Excellent! We are vegetarians so we used 'Soysage' instead of sausage and it was great. Will make this one again and again.

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CMKONTHEGO

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Reviewed: Jul. 24, 2003

Good start but a bit bland as is.. doubled the garlic and could have used more. Needed additional seasonings. Peppers give a nice colorful presentation.

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JAIMEA1975

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Reviewed: Jun. 18, 2003

Fabulous! This recipe is quick and easy. I like the idea of removing the sausage skin but this probably should be done to a half-frozen sausage. It's to mushy otherwise. You can tinker with the amout of sausage and pasta but everything else is just right regardless. I used 12 sausages and 1 pound of regular spaghetti and it came out great. The family loved it and we'll be having this one regularly! Thanks SURFWENCH! John

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John P

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Mama Corleone's Sausage and Peppers

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