Garden Tomato Pasta with Wine and Basil

   Try this tasty recipe with either featured red wine selection with Syrah/Shiraz, Zinfandel or red blends. It makes 8 servings.


* 1 tablespoon olive oil

* 1 onion, diced

* 2 or 3 cloves garlic, minced (optional)

* 1 lb. link sausage, sliced 1/8-inch thick

* 1 lb. penne or other pasta

* 1 cup red wine

* 3 beefsteak or other large tomatoes, cored and chopped

* 1/2 cup basil leaves, sliced, plus 8 small sprigs

* Salt

* Freshly ground black pepper

* 1/3 cup grated Parmesan cheese


Bring large pot of water to a boil. Heat olive oil in large skillet over medium heat. Add onion, and cook until translucent. Stir in garlic and sausage. Cook until meat is no longer pink, about 8 minutes for fresh; drain.

In the boiling water, cook pasta according to package directions.

Add red wine to skillet. Cook until about 1/4 cup liquid remains, about 5 minutes. Stir in tomatoes and cook until they soften and give up their liquid, about 5 minutes. Remove from heat until pasta is done cooking.

Stir sliced basil leaves into sauce. Season with salt and pepper. Serve over drained pasta, and garnish with Parmesan and basil sprigs.

Posted in Food and Wine Pairings/Recipes
Members-only Wine sampler specials delivered straight to your inbox via our Cyber Circle newsletter.