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Reviewed: Jul. 31, 2007

Wish I could give 4.5 stars, almost perfect. Was looking for a recipe to use some fresh zucchini and pork sausage given to us and this did the trick! I modified some things due to what I had on hand. Used bow tie pasta instead of penne (prettier than penne), a whole yellow onion, doubled all spices except salt (was a little bland before). Omitted the wine, peas, and parmesan. Only used one green pepper. Used chicken bullion instead of stock. Also had to add corn starch to thicken at the end. Next time I will be prepared and have the colored peppers on hand to improve the presentation. Deffinately a keeper for the recipe box.

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Reviewer:

DaniellaMarie

	Cooking Level: Intermediate
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Reviewed: Apr. 10, 2007

Tastes great and light. Only change I would make is reducing the stock to one cup. The sauce never thickened, even after sitting.

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Reviewer:

faybie77


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Reviewed: Jan. 9, 2007

My husband and I felt like pasta but didn't want a heavy sauce. This recipe was just what we wanted. I omitted the zucchini and the peas. I used a whole yellow onion instead. We added a cubed chicken breast.We also added a chopped fresh tomato at the very end. It was really good and we'll definitely make it again!

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Reviewer:

julie m.


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Reviewed: Dec. 20, 2006

Great recipe!! Not difficult at all! I used Madeira wine instead (because it was what I had on hand). Lots of flavor and relatively quick considering all the sauteing you're doing.

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Reviewer:

dena

	Cooking Level: Intermediate Home Town: Edison, New Jersey, USA Living In: Marlton, New Jersey, USA
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Reviewed: Aug. 6, 2006

Fantastic! I used 1/2c milk chocolate and 1/2c semi-sweet chips. Thanks for sharing!

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Reviewer:

Amy W


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Reviewed: Jul. 25, 2006

I love this recipe! My boyfriend and his friends beg me to make it when they are over.

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Reviewer:

Shannon M

	Living In: Los Angeles, California, USA
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Reviewed: Jan. 25, 2006

Thought this came together very quickly. This rates closer to a 3.5 for me instead of four because of the spiciness (and we love spicy). Using mild sausage would yield a better end result or leave out the cayenne. Used a great deal more marsala and left out the peas because I didn't have any.

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Reviewer:

JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Jun. 22, 2004

All things considered, this turned out to be pretty tasty. I made a lot of substitutions (sake instead of wine, green peppers instead of red and yellow, and canned mushrooms) and a few omissions (didn't have any crushed red pepper, left out the salt.) One change I would make to the recipe is to wait to boil the pasta until you are simmering the rest of the mixture. I underestimated the time it would take to get to that step. Also, the sauce never thickened so I added a bit of corn starch towards the end.

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DECLINISM

	Cooking Level: Intermediate Home Town: Toledo, Ohio, USA Living In: Columbus, Ohio, USA
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Reviewed: Apr. 22, 2004

This was pretty good. I didn't use the peppers and used frozen peas right out of the bag.

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Reviewer:

MAURAW


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Reviewed: Oct. 11, 2003

A little time-consuming, but delicious. I used chardonnay instead of marsala (what exactly IS marsala wine??) and sweet Italian sausage and it was just fine, still plenty spicy.Thanks for another great recipe for my recipe box!!

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Reviewer:

BONNIE Q.


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Reviewed: Jul. 16, 2003

too much trouble for a mediocre taste

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Reviewer:

LIZB78


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Reviewed: Aug. 29, 2002

This dish is a genuine restaurant-quality meal, not meant for a quick Tuesday-night dinner, more for an early Sunday dinner. Absolutely outstanding!

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MAGICCURLS


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Reviewed: Aug. 29, 2002

This is a fabulous meal! It takes me a couple hours to prepare this one, albeit I'm not a gourmet chef. I leave out the wine and peas, but add a green bell pepper for even more color. I like using multi-colored rotini as the pasta.

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ZEP


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Reviewed: Aug. 29, 2002

A new family favorite. I adjusted the recipe just a bit. I added some heavy cream to the sauce to make a cream sauce and also some parmesan cheese and left out the wine. It is absolutley delicious. My husband loved it.

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OKOTOKS


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Reviewed: Aug. 29, 2002

Not worth all the work.

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AUTUMN COLORS


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Reviewed: Aug. 29, 2002

Fantastic..., only thing I changed was the use of White cooking wine intead of marsala and the absence of mushrooms. Totally restaurant quality and a meal I would definitely serve to company.

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Reviewer:

REDDEYE


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Reviewed: Aug. 29, 2002

family couldn't stop raving about it!!!

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Reviewer:

halor


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Reviewed: Aug. 29, 2002

This is an excellent recipe. I adjusted it a bit but all in all -- Fantastic.

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Reviewer:

Diane A.

	Cooking Level: Intermediate
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Reviewed: Aug. 29, 2002

This was delicous. It even got my picky children to eat zucchini!

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Reviewer:

Esmee

	Cooking Level: Intermediate Home Town: Groton, Massachusetts, USA Living In: Seattle, Washington, USA
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