Italian sausage, roasted red capsicums and marinated artichoke hearts make a quick and easy pasta sauce without tomato.
In my small towns, they never heard of broccoli rabe. So I used broccoli. The flavors of this dish are wonderful - the richness of the artichoke with the slight sweetness of the roasted red peppers and the saltiness of the sausage... very nice. The broccoli gives it a nice contrasting color, too, making it very pretty. It helps, too, that I could serve it in one of my favorite pottery dishes. The only difference I made besides the broccoli rabe was I used fresh Romano cheese as that is what I have open. My husband and son gave it a four but I give it the full five! I will definitely make this again - especially when I have guests over. It's pretty, simple and delicious! - 29 Mar 2009 (Review from Allrecipes USA and Canada)
We used regular broccoli instead of the rabe and regular white onions sauteed instead of the shallots (just had to use what I had). It was great! It was a nice change from the regular old thing. Many recipes are boring, and I find I have to play with recipes to make them more interesting. Not with this recipe though, the spicy sausage and other ingredients are all you need for full flavor. - 10 Apr 2009 (Review from Allrecipes USA and Canada)
We all really enjoyed this recipe. I used regular broccoli, one fresh red pepper that I sauteed (in butter) before adding pre-cooked link style hot Italian sausage. I also used tri-colored spiral pasta since that was all I had. It was nice having a pasta that wasn't heavy on seasonings or sauce, but still had a great flavor. - 19 Jun 2009 (Review from Allrecipes USA and Canada)