Reviewed: May 1, 2011

This dish tasted good but I prefer my vegetables almost al dente and by sautéing them and then pretty much boiling them for another 20 minutes in the stock they turned out too mushy for my liking. I think next time I will skip the sautéing, boil in wine & stock for only 15 minutes and cut the stock down to 1-1/2 cups as I too needed to use cornstarch to thicken.

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Reviewer:

breandee

Reviewed: Feb. 7, 2011

This was great! I added spaghetti sauce and reduced the liquid. The veggies "hid" in the sauce and were very tasty! Great flavor. I also sauteed the veggies in a little of the grease from the sausage instead of using olive oil. We are dairy free, so didn't use parmesan cheese or wine. We used gluten free noodles and it was great. YUM!

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Reviewer:

Guerita

Reviewed: Sep. 12, 2010

Great dish! I reserved some of the pasta water and added a little of that to thicken it up.

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Reviewer:

Saree16

Reviewed: May 30, 2010

We all love this recipe. Great weeknight dinner. I cook the sausages seperately from the vegetables to reduce the cooking time.

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Reviewer:

gremilyn

Reviewed: Aug. 24, 2009

this was really good! i was looking for a flavorful pasta and sausage dish without tomatoes, and this did the trick. i used red cooking wine because that was all i had, and only used about half of the chicken stock. even so, the "sauce" never thickened, but i didn't think it mattered. very good dinner!

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Reviewer:

mif

Cooking Level: Intermediate

Reviewed: Mar. 24, 2009

Yum! I doubled this, so that there would be plenty to feed a family of four and produce leftovers for my hubby! I made a couple minor changes: First, I used Chardonnay instead of the Marsala wine because it is what I had. Second, I left out the peas since my hubby is allergic. We loved this! Great recipe!

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Reviewer:

Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

Reviewed: Nov. 21, 2008

Jayden loved it.

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Reviewer:

camear

Reviewed: Aug. 12, 2008

Great recipe! I think my husband could have eaten the whole dish by himself. The sauce is very light and tasty as is, but I added 1/2 cup of heavy cream to thicken it up a bit. Next time I'll try adding cornstarch to thicken even more. I used sweet italian sausage instead of spicy and it was delicious! I'm sure I'll be making this often!

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Reviewer:

DDM68

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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