Penne Reserve from Warner Vineyards

Penne Reserve
Photo courtesy of Warner Vineyards

COOK TIME: 35 minutes
MADE WITH: Chardonnay Reserve


  • 12 oz. dry penne pasta
  • 2 teaspoons olive oil
  • 1 pound mild Italian sausage (substitute with Field Roast Italian sausage or Shitake mushrooms for a meatless option)
  • 1 cup onion, chopped
  • 1/2 cup Chardonnay
  • 1 can tomato sauce
  • 1 can diced tomatoes
  • 1 6-oz can tomato paste
  • 2 cups shredded mozzarella


  1. Preheat oven to 350 degrees. Bring a large pot of 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 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. Toss with cooked pasta, and place in a 9-by-13-inch baking dish. Sprinkle top with mozzarella.
  3. Bake in preheated oven for 20 minutes, or until cheese is melted.
  4. Serve with chilled Chardonnay..

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