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Pasta Vino


1 medium onion, chopped
2 to 3 tablespoons olive oil
4 sweet Italian sausages, skinned and crumbled
3/4 pound pound sliced mushrooms
2 tablespoons chopped fresh basil or 1 tablespoon dried
1/4 cup dry red wine
2 cups cannned Italian plum tomatoes chopped
4 tablespoons milk
Salt and freshly ground black pepper to taste
1 pound Rigatoni pasta
3/4 cup graated Pecorino Romano cheese


In a saucepan, over medium heat, sauté the onion in the olive oil until pale gold. Add the sausages and sauté for a few minutes; add the mushrooms, basil and red wine. Allow the wine to evaporate, add the tomatoes and let the whole mixture simmer for 8 minutes. Add the milk, salt and pepper to taste, and remove from the heat. In a large pot, bring 4 quarts of water to boil, and cook the rigatoni for approximately 12 minutes until just done. Drain and return the pasta to the pot. Add the sauce and combine. Sprinkle the Pecorino Romano cheese on the top.

Makes 6 servings

Serve with:

Kunde Family Winery Red Dirt Red