Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato Recipe Reviews - Allrecipes.com (Pg. 2)
Photo by Cathy Myers
Reviewed: Sep. 25, 2012
First , I must tell the WORLD that al fresco chicken sausage is the very best chicken sausage I have ever eaten! I am a very rigid cook when it comes to buying quality foods. It must be the best to create an outstanding meal. Second, this recipe was delicous! A few changes just for personal preference. I added kosher salt to the veggies before roasting I also added a few quartered mushrooms to the mix. Used two tbsp of minced garlic, 1/2 cp chopped basil. Thank you, al fresco, for the opportunity to try your product!
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Photo by Cathy Myers

Cooking Level: Intermediate

Living In: Crestline, California, USA
Photo by Life Tastes Good
Reviewed: Sep. 13, 2012
This is delicious! I gave it 4 stars only because it lacks some seasoning. It really needs salt. I added salt to the veges. The sauce needs some salt as well. Other than that it was easy to make and the flavors blend nicely. Really like the ease of use with the al Fresco Chicken Sausage. Thanks for the great recipe!
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Photo by Life Tastes Good

Cooking Level: Intermediate

Reviewed: Aug. 25, 2012
We added 1/4 box of penne and went with 2 cups of sauce after reading other reviews. Roasted the veggies (baking sheet was FULL) for 35 min and could have gone even longer. Excellent flavor and very filling.
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Photo by MommySmith
Reviewed: Apr. 24, 2012
First off, the sausage is incredible! The food was very nice but the cooking time and portions of ingredients were a little off. Only use half an onion and double the amount of eggplant. Then, roast the vegetables in the oven for 35 minutes as another helpful reviewer suggested.
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Photo by MommySmith

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA
Living In: New Market, Alabama, USA
Photo by sanzoe
Reviewed: Apr. 19, 2012
This was amazing! Everyone at our house enjoyed this. The kids asked for seconds and couldn't get enough. The flavors were great and not overpowering. You could add extra veggies if wanted. Would be great served along fried polenta.
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Photo by sanzoe

Cooking Level: Intermediate

Home Town: Minnetonka, Minnesota, USA
Living In: Excelsior, Minnesota, USA
Photo by lutzflcat
Reviewed: Apr. 18, 2012
I had to roast the veggies for about 35 minutes to get some color on them. The eggplant really cooked down, so the next time I make this, I will cut a little larger than 1/2" cubes (ragu needs some substance). Also, do yourself a favor and use a 12" skillet. I ended up having to brown the sausage in two batches, and by the time I added the sauce ingredients, the 10" skillet was full (and I slopped sauce all over the stove stirring it). Be sure to use a decent pasta sauce and red wine, as I think this is key to the rich flavor of the sauce. The fresh veggies really shine in this recipe. Served this over penne, the chicken sausage was really tasty, and the sun dried tomato added another layer of flavor to this recipe. Enjoyed this, and I definitely will make it again. All in all, a pretty heart-healthy meal.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA

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