Italian Sausage and Pasta in A Red Wine Mushroom Sauce
Serves 4
 1 tablespoon Private Selection olive oil
2 green onions sliced thin, white part only
1 package Johnsonville Sweet Italian Sausage
¼ cup Robert Mondavi Private Selection merlot or cabernet wine
3 cups Private Selection Triple Mushroom Spaghetti Sauce
1 pound Private Selection bow tie pasta, cooked to package directions and drained
Shredded parmesan cheese, to taste
- Heat a large skillet over medium heat for one minute. Meanwhile, remove the casings from the sausage.
- Add the oil, sliced green onions, and sausage to the hot skillet and cook until just done.
- Add the wine and simmer until the liquid has reduced by 2/3rds (about one minute).
- Add the sauce and cooked bow tie pasta and simmer for one minute.
- Divide the finished dish onto 4 serving plates and top with the parmesan cheese.
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