This is a delicious pasta dish that uses a red wine reduction. Rich, hearty, and surprisingly easy to make. Use your favorite cheese to top.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.

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  • Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.

  • Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.

Nutrition Facts

678.9 calories; 29.3 g protein; 80.6 g carbohydrates; 42.4 mg cholesterol; 2254.1 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/06/2009
Very good!! Will make again. I always follow the exact recipe if I am going to review it. Great as is! Read More
(5)

Most helpful critical review

Rating: 3 stars
10/21/2010
wow...the spices are overwhelming. If I make this again I'll cut all the spice amts. in 1/2 especially the salt and pepper. Way too much salt and pepper. Read More
(3)
9 Ratings
  • 5 star values: 1
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/06/2009
Very good!! Will make again. I always follow the exact recipe if I am going to review it. Great as is! Read More
(5)
Rating: 4 stars
10/06/2009
Very good!! Will make again. I always follow the exact recipe if I am going to review it. Great as is! Read More
(5)
Rating: 4 stars
09/26/2011
I'll even give my OWN recipe 4/5 stars! I think I should have put "pepper to taste". And keep in mind...the 2 tbs of pepper is fresh ground pepper from a pepper grinder so there's a bit less spice than buying it already ground from the store. However the salt is absorbed by the sausage pretty well and only adding a little usually wasn't enough for my wife and I. So I guess "salt and pepper to taste." Still love making this dish! Thanks for the comments. Read More
(3)
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Rating: 3 stars
10/21/2010
wow...the spices are overwhelming. If I make this again I'll cut all the spice amts. in 1/2 especially the salt and pepper. Way too much salt and pepper. Read More
(3)
Rating: 4 stars
01/26/2010
I really liked the taste of this recipe! The only thing I regretted was adding the salt. Probably personal taste. Read More
(1)
Rating: 4 stars
03/25/2016
I was looking for a new idea for dinner and my husband wanted to use the Italian sausage he bought. Voila! Found this recipe. It was quite tasty. I love to cook so I tend to use recipes as a guide. (I would like to use the exact recipe if I'm going to post a review but I'm Cajun so I like to do the season/sniff/taste method of cooking.) Only adjustments I suggest are grilling the sausage to compliment the cremini mushrooms and using a more flavourful cheese like an Italian blend. Family has already asked me to make it again:) Read More
(1)
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Rating: 5 stars
09/14/2016
This was delicious! I didn't have rosemary but used everything else without measuring. I also added more sausage then what was called for and I added onion powder garlic powder and a dash of red pepper flakes. I also used a pint of cherry tomatoes halfed and a can of diced tomatos. Next time I am going to add an extra red onion and more mushrooms. My entire family loved this including my 5 children ages 1-16. Thanks for this recipe!!!! Read More
Rating: 4 stars
06/15/2015
This is a good recipe to use for inspiration. I used it as a base but reduced most of the spices to a teaspoon (instead of a tablespoon) and it was still deliciously strong. I also used twice the mushrooms and a whole (small) red onions. I also used a little roux to thicken up the sauce after reducing it to a good amount. It came out really delicious. I will definitely make it again. Would be good with other shapes of pasta too like farfalle. Read More