A really easy dish to make on a weeknight when you don't have loads of time but want something comforting and full of flavour. Use Italian sausages with the casings removed, or use regular sausagemeat - it works just as well, but you may want to add additional seasonings.
This can be very good, but I have to say that 16 oz. of pasta is way too much here and the sauce needed a bit of work. I used half the amount of pasta (basically half a box of penne). I sauteed 1/2 cup of vidallia onion in 1 tbsp. of olive oil along with garlic. I used more than a tsp. and left out the bell pepper because I didn't have any on hand. I used two 14.5 oz. cans of seasoned diced tomatoes and one 6 oz. can of tomatoe paste to give it some thickness. I added some additional dried seasonings (basil, oregano, italian seasoning) to taste along with 1/4 tsp. of red pepper flakes. I fried the sausage (crumbled out of the casing) separately and added that to the sauce to avoid any greasiness. I let that simmer for about an hour and added the cup of heavy cream at the end and let that simmer on low. I served this over the pasta, garnished with fresh parsley and topped with grated parmesan vs. adding the cheese to the sauce. - 29 Mar 2010 (Review from Allrecipes US | Canada)
I made a few alterations. Doubled the recipe, using one lb hot italian sausage, one lb mild. Added an extra pepper and used half & half instead of heavy cream. After I had sweated the garlic, onions and peppers, I added the tomatoes and pureed them with a stick blender. (My family likes a smoother sauce.) Because I had blended the veggies, I browned the sausage in a seperate pan. I surprised the heck out of my husband with this dish. He is not a fan of peppers in cream sauce. While I was cooking he was standing over my shoulder saying "don't do it, there will be problems at the dinner table if you do." Meaning that the kids (ages 6&9) wouldn't like it. Well it was a hit. Hubby went back for seconds, with a sheepish look on his face after giving me grief while I was preparing dinner. I'm glad I made a double batch, because now I can pull the extra sauce out of the freezer for a quick week-night dinner. - 08 Feb 2009 (Review from Allrecipes US | Canada)
This was great! My friends loved it. Only change was that I cooked the sausage then added the onions, peppers and mushrooms to cook - I don't like mushy vegetables so I also set this aside and cooked the sauce alone. Added everything together and it was wonderful. Also if you like spicy - try adding some red pepper to the dish, it's amazing. - 21 Mar 2010 (Review from Allrecipes US | Canada)