This wasn't quite as awesome as I'd been hoping for, but it was still very nice. I made it exactly as written, though my sausages were a little smaller than 4 oz. each. (There was still plenty of sausage in proportion to the other ingredients, though.) The wine I used was a Pinot Grigio, and I wound up cooking everything for about 20 minutes. This is a very colorful dish too. I was a tiny bit baffled about having this as an entree; I wondered if it should be on a bed of spaghetti, or with a side of risotto, or what - It seemed a little incomplete as is. Despite those minor quibbles, this is well worth making again, perhaps with some hot sausage as suggested.
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This wasn't quite as awesome as I'd been hoping for, but it was still very nice. I made it...