Penne With Sausage, Mushrooms and Red Wine

Total Time
Prep 30 mins
Cook 30 mins

I pulled this out of the food section in the paper. I am anxious to try it.

Ingredients Nutrition


  1. Remove casing from sausage and crumble it. Cook in a medium skillet until browned and no trace of pink remains, 6-7 minutes. Transfer to plate lined with paper towels to drain.
  2. Cook penne as directed.
  3. Wipe skillet clean, return to medium heat and add oil. Saute the onions and garlic until the onions are translucent, about 5 minutes. Add the mushrooms, herbs if desired, salt and pepper and cook, stirring occasionally, until the mushrooms are lightly brown. Add the wine and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until reduced by a little more than half, about 10 minutes.
  4. Add tomatoes and some of their juice or the pasta sauce and simmer for 8-10 minutes. Add the reserved sausage and heat through. Taste and adjust seasoning accordingly.
  5. Drain the pasta and, if desired, return it to the pot, add the sauce and return to low heat for 2-3 minutes. Pass the cheese on the side.
Most Helpful full!! Great pasta. Used sweet Italian sausage, a can of crushed tomatoes, and dried herbs. So good! Topped with some fresh grated Parmesan and a dot of butter. Simmered the sauce for probably about a half hour with the sausage in it. Delicious!

Kim127 January 14, 2011

Yum! Made this because I saw a review for it on the spring PAC board. I had all of the ingredients for this recipe and decided it would be great for dinner. Thanks for sharing.

School Chef April 17, 2010

*Absolutely DELICIOUS* 5 star restaurant quality :) Made as written minus the rosemary and thyme because the herbs and spices in the Johnsonville Mild Italian sausage was plenty. During the simmer process I kept the heat on medium. This is a keeper recipe and will be made often. Thanks for posting this fabulous recipe. *Made for Spring 2010 PAC*

Papa D 1946-2012 April 17, 2010