Cabernet Penne with Squash, Tomatoes & Sausage

8 Aug

Here’s a flavor combination that we concocted for our Cabernet Penne Pasta.  See what you think!


1 bag Pasta Caberneti Penne (12 oz)

2 Tbsp Olive Oil

1/2 C Sun-dried Tomatoes, chopped medium fine

2 Tbsp Fresh Rosemary, chopped

3 cloves Garlic, chopped fine

3/4 C Asiago or Parmesan Cheese, grated

2 – 3 Zucchini or Yellow Squash

1/4 C Red Table Wine

2 Links Andouille Sausage, cooked and sliced (optional)

Salt & Pepper to taste

Start a pot of water to boil.  Add 1 tsp of salt to 4 quarts of water.

Boil the pasta until al dente, around 8 minutes.   Strain out the pasta and toss gently in a bit of extra olive oil so the pasta will not stock to itself.  Cook the sausage, if not already cooked, cut lengthwise and then slice into 1/4″ pieces.

In a medium saute pan over medium heat, add the olive oil.  Once the oil is hot, add the chopped garlic and stir while sauteeing.  Cook the garlic until slightly soft, but do not let the garlic brown.  Turn the heat to low and add the sun-dried tomatoes and rosemary.  Add the sausage pieces, if using.

Turn heat to low and add 1/4 C Red Wine to the pan.  This will help cool the mixture and slow down the cooking process.  Add the pasta to the pan and mix throuroughly over low heat.  Season to taste with salt and pepper

Turn off the heat and throw in the squash and 1/2 C of the grated cheese.  Toss to combine.  Top with the additional cheese once plated and serve warm.


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