Penne With Sausage, Mushrooms and Red Wine

"I pulled this out of the food section in the paper. I am anxious to try it."
 
Penne With Sausage, Mushrooms and Red Wine created by Kim127
Ready In:
1hr
Serves:
Units:

ingredients

directions

  • 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.
  • Cook penne as directed.
  • 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.
  • 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.
  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Ck2plz
Contributor

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Kim127
    Penne With Sausage, Mushrooms and Red Wine Created by Kim127
  2. Kim127
    OMG....so 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!
     
  3. School Chef
    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.
     
  4. Papa D 1946-2012
    *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*
     
  5. Papa D 1946-2012
    Penne With Sausage, Mushrooms and Red Wine Created by Papa D 1946-2012
Advertisement

Find More Recipes