Skip to content

Pasta Vino

A delicious and hearty tomato based pasta dish that’s great for a crowd or just a few.

Pasta VinoIngredients:
  • 1 large yellow onion -  chopped
  • 3 T olive oil
  • 5 sweet Italian sausages - skinned and crumbled
  • 3/4 lb mushrooms - sliced
  • 3 T fresh basil - chopped
  • 1/4 cup red wine
  • 2 cups cannned Italian plum tomatoes - chopped
  • 4 T whole milk or half and half 
  • Salt and pepper
  • 1 lb rigatoni pasta
  • 1 cup Pecorino Romano cheese - shaved
  • Fresh basil leaves for garnish

In a saucepan over medium heat, sauté the onion in the olive oil until translucent and tender. Add sausages and cook for 5 minutes or until slightly browned, ensuring the sausage is broken into bite sized pieces. Add the mushrooms, basil and red wine. Cook until the wine reduces a bit, about 3 minutes. Add the tomatoes, let simmer for 8 minutes and then add milk, salt and pepper to taste. Remove from heat.

Bring a large pot of salted water to a boil and cook the rigatoni according to package directions. Drain and return the pasta to the pot. Add the sausage/tomato sauce and mix well with the pasta.

To serve, place pasta in individual heated serving bowls and sprinkle with cheese. Garnish with a basil leaf for a nice decorative touch. Serves 4-6.

Serve with:

Kunde Family Winery Red Dirt Red

Print Recipe