This “recipe” (which, as usual, I got from epicurious.com) has no right to be as good as it is. Basically, all it is pasta sauce doctored by adding wine, italian sausage and mushrooms. How simple is that? And yet, I really enjoyed it and was left wanting more. Mike, on the other hand, did not like it. He found that the tomato flavor from the sauce overwhelmed the sausage flavor (but I used an arrabiata sauce, a milder marinara sauce shouldn’t have those issues). He wouldn’t want me to make it again. If it was just me, however, I’d make it. It’s quick and easy and I did enjoy it.
I served it, as recommended in the recipe, over broiled Parmesan polenta. The two went well together, this sauce is very intense and needs a tasteless starch to add mildness. You could also serve it over pasta, couscous, rice or another grain.
- 2 Tbsp. olive oil
- 1 lb sweet Italian sausage
- 8 oz sliced mushrooms
- 1/2 cup red wine
- 1 1/2 cups pasta sauce
Heat oil in a skillet over medium-high heat. Add the sausage and cook until brown, breaking it with a wooden spoon, about 5 minutes. Remove the sausage using a slotted spoon and place in a bowl. Turn down the heat to medium and add the sliced mushrooms. Cook until they soften, another 5 minutes. Add the wine and cook, stirring, until half of it is reduced – about 2 minutes. Add the pasta sauce, stir, and cook over low heat for 5 minutes.
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