Hearty Italian Sausage Pasta EntréePork “This is a great way to spruce up any jarred pasta sauce. I like to add in a few slices of minced bacon a couple minutes before I add in the mushrooms. Some delicious homemade pasta sauce and a bottle of Alexander School Reserve Cabernet Sauvignon makes for the perfect date night!” -Jeff Millan , Office Manager and Marketing Assistant 6.5 Oz Jar Marinated Artichoke Hearts (diced) 1 Lb Italian Sausage (spicy or regular) 1 Cup White Mushrooms (diced) 1 Large Red Bell Pepper (diced) 1 Small Yellow Onion (diced) 1 Clove Of Garlic (minced) 2 Tbs Butter 1 Cup ASR Cabernet Sauvignon 24 Oz Jar Tomato Basil Pasta Sauce 16 Oz Box Of Your Favorite Pasta, I like Farfalle (bowtie) 8 Oz Parmesan Cheese (shredded) The Sauce: In a large sauté pan add butter and onions; cook on high until onions become translucent. Add mushrooms and garlic, lower heat to medium, cook for approximately 5 minutes. Add bell peppers and artichoke hearts. Let all of this cook together for about 10 minutes, stirring occasionally. Next add Italian sausage, you can either break it apart with your hands as you are adding it to the pan or with a wooden spoon once it’s in the pan. Stir frequently so everything is mixed together well. Once the sausage is browned pour in the ASR Cabernet Sauvignon and bring to a boil. Add the pasta sauce, lower heat and let simmer for about 30 minutes. The Pasta: While the pasta sauce is simmering, fill a medium sized pot about 3/4 of the way full with pater and bring to a boil. When the water is boiling add about 2 tablespoons of salt for taste and the box of pasta. Cook anywhere from 8-12 minutes, depending on the pasta, strain and toss with the sauce. Pour yourself a glass of 2011 Alexander School Reserve Cabernet Sauvignon, scoop a bowl full of delicious hearty pasta, top with parmesan cheese and enjoy!