Baked Penne With Italian Sausage, Hazel H.

• 1 (6 oz) can Contadina(R) Tomato Paste
• 1 (14.5 oz) can Contadina(R) Diced Tomatoes
• 1 (15 oz) can Contadina(R) 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

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

tomato paste, tomatoes, tomato sauce, penne pasta, italian sausage, onion, white wine, olive oil, mozzarella cheese, garlic

Taken from www.epicurious.com/recipes/member/views/baked-penne-with-italian-sausage-hazel-h-50019743 (may not work)