Penne with Sausage and Portobello Mushrooms


4 Italian sausage links
1 12oz package penne pasta
4 tomatoes, diced
1/2 lb baby portobello mushrooms, chopped
1/2 cup red onion, chopped
1 1/2 cups red wine
1 tbsp dried rosemary
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp salt
1 tbsp ground black pepper


Cook sausages in a skillet on medium high heat. Take care not to burn them, but cook until completely cooked through. Set aside and slice when cool.

Fill a large pot with water and bring to a boil. Salt,  then add in the penne pasta. Return to a boil and cook until al dente instructions on the box. Drain pasta.

Combine the tomatoes, mushrooms, onions, garlic, wine, all herbs, salt, and pepper. Cook until all liquid is reduced by half, about 10 minutes or so. Re add the sausage and pasta and cook until liquid is reduced by total volume by 1/4, about 10-15 minutes more. Sprinkle mozzarella cheese on top and serve.

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