Reviewed: Nov. 20, 2009

I too used Feta rather than goat cheese. But that is the only thing I changed. I wasn't sure husband would go for this, but the loved it. Tasted even better the second day.

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devo

Living In: Salt Lake City, Utah, USA

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Reviewed: Nov. 9, 2009

Awesome....I did make a few changes- I used parm in place of goat and forgot the beans, so I left out. The sausage I bought was spinach/asiago cheese, so I used spinach in place of arugula. I made the pesto(also a recipes from this site).2 of my 3 toddlers ate two plates!!!

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Oct. 13, 2009

I substituted a few ingredients for what I had on hand: Hot Italian Poultry Sausage, spinach and feta cheese. Simply delicious - can't wait to try it exactly as written. Thanks for the post.

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WANIETA

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Reviewed: Sep. 5, 2009

This was great! We got arugula and cherry tomatoes in our CSA box this week - this recipe was perfect! I substituted spicy Italian turkey sausage and great northern beans b/c that's what I had, and we loved it! Thanks so much.

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STEABROW

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 30, 2009

very good. I used chorizo as the sausage as I had some left over. It was so good I ate enough for two! Thanks for the recipe!

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CAITHNI

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Reviewed: Aug. 11, 2009

YUMMY! Loved the arugula..I have made the recipe with grape tomatoes and with regular tomatoes..turned out fab both times

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karen1960

Cooking Level: Intermediate

Living In: Crestwood, Kentucky, USA

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Reviewed: Jul. 1, 2009

Absolutely wonderful! Based on our preferences, I changed the following: Used spinach instead of arugula; substituted a brown rice/wild rice mixture for the pasta (my husband will not eat processed foods!). And we used all organic ingredients. Turned out fabulous!

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christel

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Reviewed: Jun. 14, 2009

I have never taken the time to rate any recipe I have used on this site, but I felt compelled to leave this rating after tasting this dish.......absolutely DELICIOUS and wouldn't change anything. Used spicy chicken andouille sausage from Trader Joes and for the pesto, used an awesome recipe I found on the foodnetwork website for basil pesto which had pinenuts in it.

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erikawiz

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Reviewed: Jun. 3, 2009

Delicious and very flavorful. My husband loved that it had protein and pasta and veggies all in one dish.

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lbmom

Cooking Level: Expert

Home Town: Forest Hills, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Feb. 18, 2009

Yum! Followed recipe exactly (except cut in half to make 2 servings). A keeper! I can't think of anything I would change.

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mrsmiz

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jan. 11, 2009

This was a great recipe but required a few modifications due to lack of ingredients. * Removed tomatoes * Added extra 1/4 cup wine, lots of extra garlic, and more olive oil * Added some red pepper for extra spice * Used additional 2 sausage links for more meat to pasta ratio

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Eric Lubow

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Reviewed: Nov. 11, 2008

***** OUTSTANDING!! ***** I made the recipe exactly as written and it was fab-u-lous. It was so hearty, delicious, and easy to make. We have plenty of leftovers for the 2 of us but who cares when the pasta tastes this good!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 15, 2008

I made this dish the other night and it was absolutely delicious. The only 2 things I changed was I used chicken broth in place of the wine (not a huge wine person) and I used Feta cheese in place of the goat cheese. VERY GOOD!

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aryel168

Cooking Level: Expert

Living In: La Crosse, Wisconsin, USA

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Reviewed: Jul. 17, 2008

This was good. We used Kielbasa. Served a large group, and everybody raved. I didn't change a thing.

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Jenny W

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 6, 2008

This was a good and hearty meal. I didn't have sausage, so I used chicken breast and diced it up. Seasoned with a bit of Tony's Cajun spices, and it was great. My family was impressed.

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Jennifer Tyner

Cooking Level: Expert

Home Town: Troy, New York, USA

Living In: Woodbridge, Virginia, USA

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Reviewed: Jun. 9, 2008

This taste like something you would get at a resturant! My husband and I loved it!

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nicole

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: May 20, 2008

I used chicken and gouda sausage from Costco and sun dried tomato pesto and feta. It turned out great and smelled amazing with the wine! Will definitely make again trying different combos- maybe homemade arugula pesto and spicier sausage.

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coconutter

Cooking Level: Intermediate

Home Town: Madison, Alabama, USA

Living In: Kaneohe, Hawaii, USA

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Reviewed: Feb. 2, 2008

This was a great recipe. I made a few changes. I used Whole Wheat penne, and didn't have any beans, or cherry tomatoes to add and I substituted spinach for the arugula. I also added pine nuts, which were a great addition. I also used the Costco mozzarella, spinach and tomato sausage that I saw someone else used, and it work great. I plan on making this again, but I will use the cherry tomatoes for sure.

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Bumpkinlrl

Cooking Level: Expert

Living In: Fairfax, Virginia, USA

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Reviewed: Jan. 31, 2008

This was fantastic. I left out the pasta since we're on pasta overload this week. I added 3 extra sausages. I used the cooked chicken tomato, basil & mozzarella ones from Costco. I added a tsp of red pepper flakes for spice. I served w/a salad. Bread would be nice too to mop up the sauce. Thanks!

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bluerosepetal

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Reviewed: Nov. 29, 2007

This is great. I had to make some changes based on what i had in the house. I used sundried tomato pesto instead of regular pesto, sundried tomatoes instead of grape tomatoes, left out the arugula and used garlic and herb feta instead of goat cheese. It was delisious, will definitley make again, and will try the original recipe too.

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DANALAUREN22

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Penne with Spicy Chicken Sausage, Beans, and Greens

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