The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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mif

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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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Photo by Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 21, 2008
Jayden loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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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Photo by DaniellaMarie

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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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Cooking Level: Intermediate

Home Town: Boca Raton, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Edison, New Jersey, USA
Living In: Marlton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 6, 2006
Fantastic! I used 1/2c milk chocolate and 1/2c semi-sweet chips. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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Photo by Shannon M
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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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Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 16, 2003
too much trouble for a mediocre taste
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The reviewer gave this recipe 1 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 17, 2001
Not worth all the work.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 3, 2001
This is an excellent recipe. I adjusted it a bit but all in all -- Fantastic.
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 22, 2001
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 2, 2001
This was delicous. It even got my picky children to eat zucchini!
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Photo by Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 9, 2000
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 12, 2000
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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