Ingredients

1 (6 oz) can Contadina® Tomato Paste

1 (14.5 oz) can Contadina® Diced Tomatoes

1 (15 oz) can Contadina® Tomato Sauce

1 (12 oz) pkg. dry penne pasta

1 lb mild Italian sausage

1 cup chopped onion

1/2 cup white wine

2 tsp olive oil

2 cups shredded mozzarella cheese

1 tbsp garlic

Preparation

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil.
  3. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  4. Place olive oil, sausage and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat.
  5. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan.
  6. Stir in tomato sauce, diced tomatoes, tomato paste and garlic. Simmer for 10 minutes, stirring occasionally.
  7. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
  8. Bake in preheated oven for 20 minutes, or until cheese is melted.