My friends and I liked this recipe but it needed a little more flavor - maybe adding some herbs when cooking the squash. We added a bit more goat cheese, and next time would use 1 lb. of spicy sausage instead of 3/4. It's worth keeping - good with sauvignon blanc.
Prepared as written except I used chicken sausage, this was a relatively quick and tasty supper.
Yummy! Did make a few changes: used 1.25 lbs sausage-1/2 sweet and 1/2 spicy, 4 oz goat cheese, added 1/2 large red bell pepper sliced in thin strips. Cooked down 1/2 cup of white wine with the shallots and added some more wine to my pasta water (used bit more water/wine than indicated in recipe). Everybody in family loved this dish--very tasty, not dry. Add a salad and you're done. Will definitely add to summer rotation when the squash comes in! P.S. had the parmagiano-reggiano on hand but forgot to use it--family didn't ask for it either--was fine without but will try to remember next time.
This is one of my favorite summer recipes when my zucchini plants are in full swing. It's important to follow the recipe in the proportions it recommends for the most perfect taste sensation. I once made the error of increasing the goat cheese or the spicy sausage because I didn't want to waste anything . . . big mistake. It tastes perfect just the way it's written!
I loved this recipe. Not only was it simple and quick, it tasted fabulous. Definetly need really spicy sausage!. In the summer when everyone is up to their eyeballs in squash, it will be a staple!
The key to this recipe is the right sausage. I bought a mediocre Italian sausage and it ruined the dish, otherwise, I think it would have been really good.
This recipe is awesome, although we tend to use about twice as much sausage and cheese as is called for (hellllllo, heart attack!). Anyway, the dish is like a dressed up mac and cheese and is absolutely amazing...and also a good way to use up the zucchini that is quickly taking over our garden.