Reviewed: Sep. 19, 2009

This is a really great pasta dish . I didn't use the red peppers and I used more cheese. A great recipe for artichokes.

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Reviewed: Aug. 13, 2009

This was very tasty, I will definitely make it again. The only downside is that it is a touch dry. I think next time I will follow the other suggestions and replace the broccoli with spinach, the texture of the broccoli didn't seem to fit with the rest of the dish.

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Sunshine321

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2009

I made this the other night and my husband and I totally enjoyed it. I used our favorite Italian link sausage and just removed it from the cassing for the browning of it. We love marinated artichokes, so I used a very large jar. That was the only thing I did differently than the receipe stated. I will make it again and will diffinately serve it for when we have company over. Thanks so much yankeesfan. mbj

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mbj

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Aug. 6, 2009

We Loved it

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GEMMM1313

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Reviewed: Jul. 31, 2009

It was perfect. I loved it.

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Laura

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Reviewed: Jul. 30, 2009

It's a nice light flavor pasta dish. Perfect for the summer. My husband does not like cream sauce pasta so this is a nice substitute of having marinara sauce all the time. I would make sure the sausage cook completely through though before tossing all the ingredients.

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22ladybugs

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Reviewed: Jul. 30, 2009

To make this dish more healthy I used turkey sausage and whole grain penne pasta. I didn't have fresh broccoli so I substituted frozen. It turned out great. This is definitely a keeper.

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jan1010

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Reviewed: Jul. 30, 2009

This was amazing! I completely forgot to pick up shallots, so I used half a vidalia onion instead. Those who did not use broccoli rabe...you missed out! Broccoli tastes nothing like rabe. I halved the amounts of pasta, rabe, and red pepper. I ended up only needing a splash of water at the end to moisten. I'll def be making this one again.

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skaparker

Cooking Level: Beginning

Home Town: Wyandotte, Michigan, USA

Living In: Woodhaven, Michigan, USA

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Reviewed: Jul. 29, 2009

This dish was so easy to prepare. I used frozen broccoli because I forgot the fresh stuff when I was at the grocery store:( I did not add any pasta water to moisten as suggested and liked the clean taste without it. I will definitely make this again. Thank you

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karen o

Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Living In: Lompoc, California, USA

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Reviewed: Jun. 19, 2009

We all really enjoyed this recipe. I used regular broccoli, one fresh red pepper that I sauteed (in butter) before adding pre-cooked link style hot Italian sausage. I also used tri-colored spiral pasta since that was all I had. It was nice having a pasta that wasn't heavy on seasonings or sauce, but still had a great flavor.

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Reviewed: Apr. 10, 2009

We used regular broccoli instead of the rabe and regular white onions sauteed instead of the shallots (just had to use what I had). It was great! It was a nice change from the regular old thing. Many recipes are boring, and I find I have to play with recipes to make them more interesting. Not with this recipe though, the spicy sausage and other ingredients are all you need for full flavor.

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Kathy

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Reviewed: Mar. 29, 2009

In my small towns, they never heard of broccoli rabe. So I used broccoli. The flavors of this dish are wonderful - the richness of the artichoke with the slight sweetness of the roasted red peppers and the saltiness of the sausage... very nice. The broccoli gives it a nice contrasting color, too, making it very pretty. It helps, too, that I could serve it in one of my favorite pottery dishes. The only difference I made besides the broccoli rabe was I used fresh Romano cheese as that is what I have open. My husband and son gave it a four but I give it the full five! I will definitely make this again - especially when I have guests over. It's pretty, simple and delicious!

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Ann in NC

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Statesville, North Carolina, USA

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Reviewed: Sep. 9, 2008

I wasn't sure about this recipe because I have never cooked anything with artichokes before but we were pleasantly surprised. Only thing I did different was add some soy sauce on top after being served into bowls. Will make again!

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Rebecca

Cooking Level: Intermediate

Home Town: Williamsburg, Virginia, USA

Living In: Newport News, Virginia, USA

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Reviewed: Sep. 7, 2008

Wonderful flavors. This was the first time I have ever had broccoli rabe - it was quite expensive, and it must be an aquired taste. It was ok - - -. But the rest of the dish was wonderful!

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JILLTOONS

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Sep. 26, 2007

this was good! i just had fresh broccoli so i used that. i didn't have any red peppers so i added tomatoes instead. i also added feta cheese and a little parmesan.

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DJ

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Vinings, Georgia, USA

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Reviewed: Apr. 20, 2007

With all the ingredients listed, you would think that this pasta is very heavy. Everything blended together perfectly; not too heavy of a meal and not too light. I personally made only half the amount of farfalle pasta listed. Perfect dinner with a delicious taste! I highly recommend this recipe!

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