Penne with Red Wine and Mushroom Sauce

    1 hour 20 minutes

    A red wine reduction makes this pasta rich and hearty yet is surprisingly easy to make. Use your favourite cheese to top.

    6 people made this

    Serves: 4 

    • 4 links Italian sausage
    • 375g penne pasta
    • 4 tomatoes, diced
    • 250g baby portobello mushrooms, chopped
    • 1/2 cup chopped red onion
    • 3 cloves garlic, chopped
    • 1 1/2 cups (375ml) red wine
    • 1 tablespoon crushed dried rosemary
    • 1 tablespoon crushed dried oregano
    • 1 tablespoon crushed dried thyme
    • 1 tablespoon kosher salt
    • 1 tablespoon ground black pepper
    • 60g grated mozzarella cheese

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.
    2. Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well.
    3. Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt and pepper in a large frypan over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.

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    Reviews in English (7)


    Very good!! Will make again. I always follow the exact recipe if I am going to review it. Great as is!  -  05 Oct 2009  (Review from Allrecipes USA and Canada)


    I'll even give my OWN recipe 4/5 stars! I think I should have put "pepper to taste". And keep in mind...the 2 tbs of pepper is fresh ground pepper from a pepper grinder, so there's a bit less spice than buying it already ground from the store. However, the salt is absorbed by the sausage pretty well and only adding a little usually wasn't enough for my wife and I. So I guess "salt and pepper to taste." Still love making this dish! Thanks for the comments.  -  22 Sep 2011  (Review from Allrecipes USA and Canada)


    wow...the spices are overwhelming. If I make this again, I'll cut all the spice amts. in 1/2, especially the salt and pepper. Way too much salt and pepper.  -  19 Oct 2010  (Review from Allrecipes USA and Canada)