Recipes and Links

Pasta with Tuscan Herb Sauce, Italian Sausage, and Red Wine

Serves: 6-8


1 box medium pasta such as cavatappi (in photo), penne, shells, farfalle (bow-ties) or your favorite pasta shape

2 Tbsp Flying Olive Tuscan Herb, Garlic, Gremolata, Basil, or a Single Varietal or Combination of Choice

½ cup red wine

2 cups of your world famous or favorite red pasta sauce

1-1   ½ pound Italian Sausage (about 4 links), removed from casings (I used Italian chicken or turkey sausage)

1-2 tsp Italian seasonings, if desired (If your sausages are already seasoned, I'd advise tasting before adding any more seasonings)

½ cup Parmigiano-Reggiano Cheese

1Tbsp chopped Fresh Italian (flat leaf) parsley


In a large skillet, heat the Flying Olive EVOO of Choice. Add the Italian sausage and brown well. Deglaze the pan with red wine, scraping up all the browned bits.  Add the sauce and bring to a simmer while the pasta is cooking. Taste and season with Italian seasonings, if desired, and salt and pepper. If the sauce gets too thick, add a little water or broth.

Bring a large pot of water to a boil. Season with salt. Add the pasta and cook according to the package directions, minus 1 minute for al dente.

Drain and toss the pasta with the sausage/sauce and the shredded cheese.

Garnish with the parsley. Serve.

Leftovers: Refrigerate. The next day, add a little water and microwave or enjoy cold.

Submitted by Barb L.