Reviewed: Mar. 21, 2012

This was pretty tasty. I used Port wine, instead of Marsala and doubled everything else.

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Reviewer:

Carrie

Cooking Level: Intermediate

Home Town: Bonney Lake, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Mar. 7, 2012

This recipe is a great way to make sausage and peppers and put it on a hoagie roll too! I used extra marsala wine but otherwise...YUMMY!!!

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Reviewer:

WALQUINE

Cooking Level: Intermediate

Reviewed: Feb. 4, 2012

Good basic recipe, but two important notes. First, the recipe calls for way too much pasta. I would use 8-12 oz. I used a 14.25 oz package of farfalle and had far more pasta than anything else. We just like our pasta saucy! My second note would be that this recipe does not feed 6 people. I made this planning on leftovers, and there basically weren't any (except un-sauced pasta!) For what there was, though, it was good!

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Reviewer:

emilyk

Reviewed: Nov. 20, 2011

Very easy and tasteful.

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Reviewer:

silvious21

Reviewed: Sep. 28, 2011

Very tasty! We used two cans of tomatoes and half a cup of Marsala.

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Reviewer:

casey

Reviewed: Sep. 7, 2010

This was quick an easy and tastes great. If you're wondering how to proceed, definitely go with double tomatoes and much more Marsala. I added at least 1/2 cup and that was great.

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Reviewer:

titus_foodie

Reviewed: Mar. 24, 2010

It was really good! I did use more Marsala sauce as suggested and 1/4 cup of spaghetti sauce..and of course more garlic..

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Reviewer:

love to cook

Reviewed: Feb. 18, 2010

Good, although I think I would have preferred it on a roll as opposed to served over pasta. Reminded me of something you'd buy at a county fair. I followed some other reviews and used more marsala than the recipe called for.

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Reviewer:

kmartinez712

Reviewed: Feb. 17, 2010

This was a great meal. I did add more garlic and a lot more marsala to give it a little sauce to coat the pasta. I wanted it a little more sweet so I did add a little touch of sugar. Instead of slicing the italian sausage, I removed the casings and crumbled instead. This was a great light and filling meal and I plan to make again! Thanks for the recipe! *UPDATE* I have made this again and it is just a great light meal! I do add, like I said above, a lot more marsala. Probably a whole cup to get a nice sauce. I sliced the sausages this time instead of crumbling and I like it both ways. This can certainly be subbed for any type of sausage as well and still be delish. I also do, before adding in the marsala, sear the veggies and sausage real well first to get a nice brown on them. It gives it so much more flavor! Serve this with some nice crusty bread for sopping and some wine and you have a nice italian meal! Thanks again for the recipe!

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Reviewer:

pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

Reviewed: Jan. 24, 2010

AWESOME!! I used 1 1/2 cans tomotoes, 3/4 box of penne, 3 cloves garlic, and about 5 TBS of Merlot (that's what I had) and kept everything else the same. It really was great!

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