I wouldn’t call this a fancy casserole, but it does bring a great savory flavor. I actually like the heavy dosage of cheese here, but if you prefer a lighter dose, just reduce it to a little over a cup instead of the full two cups. As for the choice of white wine, using something sweet enough to make for a bit of a contrast with the savory flavors of the sausage and cheese works nicely, though of course there is more than enough flexibility here to adjust things according to your tastes.
Just don’t go with anything TOO acidic, as you will already be getting a little acidity from the canned tomato products. I think that the casserole does nicely by itself or just with a simple green salad, though some people may want a little bread on the side, as well. Enjoy!
1 (12 ounce) package dry penne pasta
2 teaspoons olive oil (I used Pompeian extra virgin olive oil)
1 pound mild Italian sausage (I used Johnsonville mild Italian sausage)
1 cup chopped onion
1/2 cup white wine (I used an inexpensive chardonnay)
1 (15 ounce) can tomato sauce (I used Hunt’s for all of the tomato products)
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
2 cups shredded mozzarella cheese
(1) Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
(2) Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9×13 inch baking dish. Sprinkle top with mozzarella.
(3) Bake in preheated oven for 20 minutes, or until cheese is melted.
Thanks to SADIEQQ at AllRecipes.com for this delicious sausage and penne pasta casserole recipe.