Farfalle with Turkey Sausage, Peas and Mushrooms

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I made this with pork sausage and portabellos tonight and I enjoyed it very much. It was not dry at all but it was salty in the most delicious way. My picky kids wouldn't eat it, I wasn't suprised, they typically don't like pasta dishes.

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Based on other reviews: Sauteed a bit of shallot and garlic before adding mushrooms. Used 2 hot italian chicken sausages and 1 sundried tom./basil chicken sausages from Whole Foods. Used barilla multi-grain omega 3 pasta rotini b/c i had it. I added a bit less olive oil, some crushed pepper and basil at the end.. and a bit more cheese then called for. Shockingly, my WF did not have gran parna so I used parm reggiano. Large servings based on this recipe.

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I agree with the others who have suggested sauteing onion and garlic before the mushrooms. I also added a can of fire-roasted diced tomatoes and some cream after the mushrooms are cooked, then adding the peas and sausage. I simmered it all until the sauce thickened a bit and then just tossed it with the pasta. So much better- not as dry, much more flavorful.

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I've made this recipe many times, and I've never used peas. I use asparagus or spinach - which my family loves! I also only use hot Italian turkey sausage. because I think it has more flavor. It's even good for lunch the next day.

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I highly recommend this recipe. I use it as a go-to recipe for family meals and always get raves-and requests for the recipe. To make it kid friendly I use "sweet" italian sausage, for adults I use "spicy" and add the red pepper flakes as mentioned in another review. I also recommend cremini mushrooms to add more earthiness. Enjoy!

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Love this recipe, and don't really change much at all, except for maybe some italian red pepper flakes, it's tasty and satisfying.
Highly recommended, everyone who ever eats it, asks for recipe.

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I added a clove of garlic at the beginning and tossed in some fresh basil, made a huge difference. Excellent food!

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so simple and easy, but delicious!

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Since I don't have kids, this was not a good dish for me. The dish needs some more flavor for an adult palate. If I do decide to make it again, I'm sauteing onions and garlic, and adding a lot of hot pepper flakes. Perhaps a more tasty sausage would help, but I didn't have much of a choice at our local grocery.

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This recipe really does only take about 20-25 minutes. However, this is another of her recipes that just can not be classified as Italian because of the lack of flavorings. If it weren't for the sausage, I would not even consider it again. The sausage filled in the holes for some base flavor (recipe only calls for salt and pepper, but still the dish was bland. I think it could definitely use some chopped onions and garlic in the mushroom saute phase...adding a can of whole stewed tomatoes squeezed in at this stage would also really make it more nutritionally well rounded. I would also add basil and/or oregano to truly bring it under the Italian classification.