This definitely went beyong all expectations. The only problem I had was, the roasting time stated was too long in my oven. I tossed the peppers after 15 minutes and then checked on them again right at 30 minutes, but by that point quite of few of the peppers had burnt. My suggestion would just be to check on the peppers at 20 or 25 minutes. I served this with whole wheat pasta which was an absolutely outstanding complimentary flavor. Everyone absolutely loved this. You have a winner here, Paula! Thank you!
Surprisingly delicious! I was a little sceptical, due to the lack of pasta coating saucy ingredients in this recipe, but this was anything but bland. My family loved it! Including two 6 year old boys. My son said that if he had 10 thumbs, he would give it 10 thumbs up. Lol. I didn't have fresh peppers on hand, so I subbed for the jarred roasted kind. Also, instead of Pinot Grigio, I used 3/4 cup cooking wine (sherry) and 1/4 cup of water since its quite potent. I also added some chopped fresh baby spinach in the last minute of the pasta boiling. I will definitely be making this again! Thanks for posting. :)
This was rich and delicious! I didn't have enough red peppers, so I supplemented eggplant cut into strips - just roasted it right along with the peppers. I also didn't have quite enough fresh parsley, so I added some fresh basil. Layers of flavors going on and the shrimp and sausage went so well together. Served with some crusty sunflower bread. This is a winner!!
Great recipe! It was a gourmet meal in the comfort of your own home!
Followed the recipe exactly except used bratwurst sausage because it's what i had on hand. It was fantastic!!! Very easy, and extremely flavourful. Thanks Paula!
This was awesome!!! Between 3 adults and 5 kids, every plate was empty... that's what i'm talking about!!!
Yummers. Great complimentary flavors. I let the wine reduce a bit even after the bullion dissolved before putting in the shrimp.
My oh my, is this ever good! I grilled the sausages, and roasted both red and yellow bell peppers. I also added some garlic base and used chicken base instead of bouillon. I had to sub chardonnay instead of the pinot grigio as that was what I had on hand. The buttery wine sauce was heaven with the sausage, shrimp and roasted peppers. This is a great recipe. Sadly, the leftovers went with DH for lunch today. I will definitely make this again.
If I could give this 100 stars I would, because it deserves them!! This is an outstanding meal. All of my fave flavors in one dish!! DH took one bite and asked if we could have it again the next night! A great hit in our house! Thank you so much Paula for this GREAT keeper!!!
Fixed this for supper tonight and was it ever a HIT!!! Absolutely delicious! Didn't have any shallots, so I had to use some red onion in its place, otherwise followed the recipe exactly! This is superb! Thank you so much-this is definitely a keeper and will be prepared often!