3 Reviews

I have made this many times and my co-workers eat it like it is their last meal. Easy to put together and the taste is great!! Taste even better if made the day before and popped in the oven to finish baking for a fast supper.

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drichardson May 10, 2007

A great tasting, colourful dish. I used canned tomatoes instead of tomato sauce so I didn't need to add any extra water but other than that I followed the recipe exactly. Loved the fennel and cumin, which are two things I would not normally add to pasta. For wine, I used a medium-bodied Chilean red. My one little quibble is that the pasta got a bit overcooked by the end (I'd boiled it for 9 minutes) so next time I'd try chopping a couple minutes off the boiling time to make sure it retains a firm texture.

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Sackville May 18, 2005

This is a very filling and very delicious casserole. It went together easily and I enjoyed the different way of cooking the whole sausage first and then cutting it into pieces. My standard way is to take off the skin, crumble it up and then saute it with the onions, garlic, etc. I think I like this way better. I followed the recipe to the letter, so I was surprised to find that the finished sauce was pretty thin. I stirred in half a can of tomato paste which helped. So, when combining all the ingredients, I did not add any pasta water. It's a good basic recipe to prepare ahead and have a hearty meal to serve to friends and family. My freezer is happily holding a pan of leftovers for another wonderful meal.

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Geema April 25, 2004
Penne & Italian Sausage Bake