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Italian Sausage with Pasta
In Red Wine Sauce
Serves 4
1 tablespoon Bertolli Classico® Olive Oil
3 green onions, sliced thin -white part only
5 Johnsonville® Sweet Italian Sausage (removed from casings)
Lawry’s Seasoned Salt® (or Garlic Salt), to taste
¼ cup Columbia Crest® Merlot (plus a glass for the chef)
2 cups of your favorite Bertolli® Pasta Sauce
1 pound of your favorite Muller’s® pasta (such as penne or bow tie), cooked to package directions and drained well.
Sargento® Fancy Shredded Parmesan Cheese, to taste.
Heat a large skillet over med-high heat for one minute. Add one tablespoon of the oil, and swirl to coat. Add the onions and sauté for one minute. Add the sausage (removed from casings), and reduce heat to medium. Season to taste with the Lawry’s Seasoned Salt. Cook the sausage until just done. Drain off any excess liquid and return skillet to burner. Add the wine and pasta sauce. Simmer for three minutes. Add the cooked and drained pasta and toss to coat. Serve immediately, topped with the shredded parmesan cheese.
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