This is a great combination of Italian sausages and capsicums served over pasta. It's a dish that doesn't require a lot of work.
Not bad but the timing and amounts require a few adjustments to make this dish really good. The tomatoes should be added before the sausage as cooked through...this way the flavour of the sausage will permeate the sauce while cooking through. The addition of only one tbsp of Marsala wine, which pairs beautifully with lots of garlic is really not enough...try more...of both. - 11 Feb 2005 (Review from Allrecipes USA and Canada)
This was a big hit in my house. I read other suggestions and added more Marsala wine, frozen peppers and onions but also used 2 cans of chopped tomatoes. Will make again but next time I'll spice it up a little more. - 01 Feb 2006 (Review from Allrecipes USA and Canada)
This was great. The only difference was that I used 1 tablespoon of cabernet wine instead of the marsala (since I didn't have it on hand), and my husband raved over it. He said the smell was driving him crazy. I also used penne pasta instead of farfalle, but I will DEFINITELY make this again. Thanks! - 27 Aug 2005 (Review from Allrecipes USA and Canada)