Mmmm this was good. We had some penne just sitting in the cabinent as well as some unused Jimmy Dean sausage so I decided to throw them together to make a hearty meal. You think I would wait until Fall to make this soul warming dish, but since it's 60 degrees in August, I thought... what the hell. I used a little red wine in the sauce that added a delicious depth of flavor that I wouldn't have gotten other wise. I don't usually cook with wine but I'm going to start now. It totally changed the entire flavor of the sauce. So good (if I don't say so myself).
1 Package of Reduce Fat Jimmy Dean Sausage
2 Cloves of Garlic
2 Cans of Diced Tomatoes
1/2 Teaspoon of Dried Italian Seasoning
1/2 Cup of Cabernet Sauvignon
1 Heaping Tablespoon of Sour Cream
1/4 Cup Parmesan Cheese
1 Package of Dried Penne
Heavily salt a large pot of water and bring to a boil. Cook penne to directions (about 8 minutes or until al dente). Drain and set aside. Saute sausage in pan until only a little pink remains. Add 2 minced garlic cloves and stir. Deglaze the pan with 1 can of diced tomatoes (do not drain, pour the liquid in the pan too). Stir to get any remaining bits of sausage from bottom of the pan. Add last can of tomatoes and Italian seasoning and simmer on medium for 2-3 minutes until sauce slightly reduces. Add wine and reduce again for another 3 minutes. Remove from heat and cool for a few minutes. Add sour cream and parmesan cheese. Stir until all ingredients are incorporated. Pour penne into saute pan and mix pasta with sauce. Top each serving with some additional parm and go to town!
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