I thought this recipe was very, very good. Normally I dislike it when chefs post all of their alterations to the recipe. Since this one did have 197 reviews, I did take some of them into consideration~~to a great attribute to this recipe. Sauteed onion, garlic, italian seasoning, 8 oz mushrooms and peppers in olive oil. I like using the frozen pepper trio in soups so I decided to try it in this. Next time I will use fresh red and yellow peppers. The frozen ones added a little too much liquid which I had to drain. Browned the ital sausage and apparently it was pretty lean as I didn't need to drain. I added 2 cups of beef "stock" (mixed with a Tbs. of beef base) Added the drained farfalle (12 oz) to the sausage & stock and let it simmer for 10 minutes to help absorb the flavor into the pasta which I had cooked al dente to avoid it being overcooked. Added the cooked veggies, some red pepper flakes and a dash of smoked paparika to the dish. Let it simmer tossing often to absorb the stock into the pasta, veggies and sausage. Delicious!! The only thing I will do different next time, is to add a Tbs of corn starch to the stock, add to the sausage and let it come to a boil to thicken. This step to help the wonderful sauce adhere to the pasta. Such a wonderful way to make an Italian pasta dish without a tomato or cream base. Thanks.