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Farfalle with Turkey Sausage, Peas and Mushrooms Recipe

Farfalle with Turkey Sausage, Peas and Mushrooms

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (228)

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Average Rating:

Total Reviews: 228

Showing 11-20 of 228

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  • on December 08, 2011

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    My husband is a hunter and just came home with wild boar sausage which I used in this recipe. It was FANTASTIC. My husband said that I should definitley make this recipe a keeper.

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  • on November 11, 2011

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    Definitely a simple recipe with simple ingredients- that's a plus! Most of the flavor comes from the turkey sausage. I used hot sausage with a few dashes of red pepper flakes because I like it spicy and it came out great.

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  • on October 14, 2011

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    This is easy and tastes WONDERFUL! An easy one to do for guests and impress them as it is a bit out of the ordinary.

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  • on September 04, 2011

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    This was delicious, and easy, I used parmigiano cheese, as I could not find the other cheese in the grocery store. I will be making this one often.

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  • on August 12, 2011

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    I thought this was just okay. It wasn't bad, but I didn't think it was memorable by any means. I've had a lot better pasta dishes. I used regular sausage instead of turkey sausage. Maybe that made a difference. While it tasted alright to me, I don't think I'm going to make it again. So I give it three stars.

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  • on July 23, 2011

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    This is great. The more I make it the better it gets. I add a little red pepper flakes with spicey Italian turkey sausage.

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  • on March 17, 2011

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    This recipe is now on my go to list when time is limited. I first tried it with chicken sausage and supermarket mushrooms (all I could find at the time and most recently with spicy turkey sausage meat (w/o the casing found at my local Greenmarket, where I also found cremini mushrooms. It was definitely better this time around and my b/f said pls do not make any changes, as it was absolutely delicious.

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  • on October 26, 2010

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    its really good the combination of the sausage with mushrooms but it can feel a bit dry.

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  • on October 17, 2010

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    Since I had shallots, I followed others' advice and added 10 oz. cremini mushrooms after sauteing 2 chopped shallots and 4 cloves minced garlic. I used three links (approx. 1 lb. hot italian chicken sausage from whole foods. The end result with the grated parmigiana regianno (my wf didn't have grano pidano either was unbelievably good and not lacking in flavor at all. Next time I want to increase the mushrooms and cut the peas slightly; however, my bf really loved it as is. I loved advice to taste/season as you go. In the end, after using the salt/pepper I found necessary to bring out the flavors, I had a dish I knew immediately I'd make time and time again.

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  • on August 23, 2010

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    I have made this several times, I add either 1/2 cup of the pasta water or chicken broth so it's not dry. It's a favorite at my house.

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