Main Course - Penne with sausage, mushrooms, and red wine
by Rusty Nejdl
||This simple pasta dish gains substantial depth with the addition of wine and sausage.|
- 12 oz Italian sausage
- 1 lbs penne pasta
- 4 tbsp extra-virgin olive oil
- 1 chopped large onion
- 3 cloves of garlic, finely chopped
- 1 1/2 cups chopped portabella or button mushrooms
- 1/2 tsp dried rosemary
- 1 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/12 cups red wine, preferrably Syrah
- 28 oz diced tomatoes, drained
- 1 small can tomato sauce
- Grated pecorino or Parmesan cheese
||Cut the sausage into 1/2 inch think slices. In a medium skillet over medium-high heat, cook the sausage until browned and no trace of pink remains. Transfer to a plate lined with paper towels.
Bring a large pot of salted water to boil. Add penne to pot and cook according to package instructions.
Wipe skillet clean and return to heat. Add oil, onion, and garlic and satue until onions are translucent (about 5 minutes). Add mushrooms, herbs, salt and pepper, and cook until mushrooms are lightly browned. Add wine and bring to a boil. Reduce heat and simmer, uncovered, until it is reduced by about half (about 10 minutes). Add the tomatoes and tomato sauce and simmer for about 8 to 10 minutes. Add the sausage and heat through.
Drain the pasta and return it to the pot. Add the sauce and heat it over low heat for about 2 to 3 minutes.
||4 to 6|
|Time to Make