Penne Pasta with Sausage & Mushrooms

Pair with Ceago Vinegarden 2006 Merlot, Camp Masut

Everyone should have a good pasta sauce recipe in their repertoire and this one sure fits the bill. This hearty sauce, served over your choice of pasta, risotto or polenta along with a glass of Ceago Vinegarden 2006 Merlot, Camp Masut is sure to be a crowd pleaser.  You can also double the recipe and freeze some for later

1  pound Italian sausage removed from casings and crumbled

1   medium onion – chopped

2   cloves of garlic – minced

1   pound assorted mushrooms – chopped

1   cup Ceago Vinegarden Merlot

2   tablespoon tomato paste

1   14 ounce can of whole Italian tomatoes – liquid removed and tomatoes chopped

3   tablespoons olive oil

¼   cup fresh basil – chopped

salt & freshly ground black pepper to taste

1 pound penne pasta

Heat one tablespoon of the oil to high heat in a large frying pan.  Add the mushrooms, season with salt and pepper, cook until tender and reserve.

Heat 2 tablespoons of the oil to medium high heat in a large frying pan. Add the onion, garlic and sausage meat. Cook until the sausage is lightly browned.  Remove most of the drippings then add the wine, basil, tomato paste, reserved mushrooms and tomatoes. Bring to a boil; reduce heat and simmer, uncovered, for about 20 minutes.  Taste and adjust the seasonings. Serve over Penne pasta prepared according to package directions.

Serves 6 – 8


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