Reviewed: Feb. 25, 2009

Just as everyone else did, I added a lot more marsala wine and garlic. I used a tablespoon of the garlic and just eye-balled the marsala, but it was probably somewhere between 2 and 4 tablespoons. I also used hot turkey sausage, added some zucchini and carrots and yellow bell peppers to the mix of veggies and some red pepper flakes for some extra heat. I used 100% whole wheat farfalle pasta instead of bow-tie because that is just what I had on hand. I think with my substitutions, I took a good recipe and made it zestier and healthier by using turkey sausage which is much more lean and the whole wheat pasta. Enjoy!!

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AlyssaNYC

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Reviewed: Feb. 9, 2009

Easy and very tasty. The only thing I do different is to slice my sausage first, then brown. (If the sausage is frozen, it's easier to slice partially frozen)

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Trish

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Reviewed: Jul. 18, 2008

It's a very good dish, on top of the good taste, it's really simple too. I took the advice from another reviewer to put tomatoes with garlic/onion/peppers concoction. I also used some left-over parsley. It's a great dish. I will make it again.

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MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

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Reviewed: Jun. 11, 2008

We really thought this was delicious. I used two cloves garlic, 1/2 c. marsala, and 2 cans diced tomato, (one with garlic and onion added, one with celery and green pepper added). I took the casings off of the sausage, crumbled it, cooked until it started to brown a little, added the wine, one frozen bag of green peppers,red peppers, yellow peppers and onions mix, garlic and tomatoes. When the sausage was just about done, I added the oregano and black pepper. I used whole wheat bowties, they are just a little "chewier", but it tasted good. I would make this again.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: May 26, 2008

i made this the other night when i was very hungry and needed quick and easy, and that it was. it was very tasty, reminded me of eating sausage and peppers at the fair. yumm

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mykidsmom

Cooking Level: Intermediate

Living In: Hoosick Falls, New York, USA

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Reviewed: Feb. 10, 2008

Excellent base recipe. Made with same ingredients, just modified to our liking...including the addition of significantly more wine. Also, I made it once stirred in some blue cheese until melted...that was fabulous too. I did add crushed red pepper to give it some zing. All and all, a great, easy sauce.

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AEMAZA

Cooking Level: Expert

Home Town: Elkland, Pennsylvania, USA

Living In: Osceola, Pennsylvania, USA

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Reviewed: Oct. 15, 2007

Really great flavor and easy to put together. We make this all the time!

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EMILY219

Cooking Level: Intermediate

Living In: Johnson City, Tennessee, USA

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Reviewed: Oct. 13, 2007

We loved this!! This one will def become a regular!!

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FREAKITIKI97

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: May 3, 2007

This was delicious! I made a few modifications: I used at least a full cup of marsala, and additional can of diced tomatoes and about 4 oz. of tomato paste to thicken the sauce. The sauce is wonderful--my dinner guests sopped it up with bread and practically licked their plates! One shortcut - use the Birdseye frozen bagged mix that contains chopped red/green peppers and onions and save a few steps!

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KEGNOSAK

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 30, 2007

This recipe is absolutely delicious. My husband and daughter kept raving about it. We loved it. I used linguine because I already had it on hand. I added a little more garlic, only because we love garlic. Other than that I followed the recipe exactly. What a great dinner. Thanks for the recipe Eddy. It was a big hit.

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Sandi S.

Cooking Level: Intermediate

Home Town: Stillwater, New York, USA

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Reviewed: Feb. 14, 2007

I used hot turkey sausage (wasn't spicy a bit), a pint of grape tomatoes cut small, reserved most of the liquid from cooking the sausages, used 4-5 oz. tomato sauce, and about 1/4 C. marsala. I just needed to use my tomatoes before they went bad. I had some pasta left over, so I might not cook a ful 16 oz. next time. We loved the recipe! This is a keeper! Thanks!

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little dd

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Reviewed: Jan. 9, 2007

This dish was very good however, there really was no sauce. I suggest reducing the pasta to 1/2 lb or doubling the tomatoes. I added more marsala wine than the recipe called for and it gave the sausage a great flavor. My 15 month old and husband loved it. Unfortunately, my 3-1/2 year old didn't really care for it. Thank you for sharing, I think with just a little less pasta this would have been a 5 star meal!!

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Nov. 13, 2006

We made it with whole wheat pasta for extra fiber. The next day, we used the extra "sauce" to put in omelets! It wass great!

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knicolelynch

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Reviewed: Sep. 3, 2006

Delicious! I didn't change a thing. My husband gave an instant thumbs up. Would be great with some crushed red pepper but we have three young children who absolutely loved it the way it is. I will definitely save this recipe for future use.

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KATDOLL67

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Longwood, Florida, USA

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Reviewed: Aug. 4, 2006

I've made this several times and it is delicious. I've made a few changes. I use sweet italian turkey sausage and take it out of the casing and brown it with the other veggies. I also add more Marsala wine. Probably 1/4 to 1/2 cup, depending on your taste. (What's the use of cooking with wine if you don't put some wine in it). I've taken this to work and everyone loved it. Great recipe-THANKS

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LindaT

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Reviewed: Feb. 1, 2006

This was a big hit in my house. I read other suggestions and added more Marsala wine, frozen peppers and onions but also used 2 cans of chopped tomatoes. Will make again but next time I'll spice it up a little more.

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lmarryat

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Reviewed: Jan. 27, 2006

This was absolutely delicious and quick. I used spicy tomato chicken sausage, fresh linguini, and frozen peppers and onions and the flavor was phenomenal. I used about 1/4 cup of marsala. I must have ate about half of the pan by myself. I will definately make this again.

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ENLOVEI7

Cooking Level: Intermediate

Home Town: Fitchburg, Massachusetts, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Oct. 23, 2005

I will probably make this again, with a few modifications next time. I thought there were a few too many peppers in this dish, and I don't think I added enough Marsala to this. It also needs to be a little thicker for my taste. Perhaps next time I will add some tomato paste to thicken it, and maybe cut the amount of peppers in half. Good base though for something spectacular, I just need to mess with it more.

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DRAGONSGRRL

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Olympia, Washington, USA

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Reviewed: Aug. 27, 2005

This was great. The only difference was that I used 1 tablespoon of cabernet wine instead of the marsala (since I didn't have it on hand), and my husband raved over it. He said the smell was driving him crazy. I also used penne pasta instead of farfalle, but I will DEFINITELY make this again. Thanks!

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