Wine and Rosemary Pasta

 
 

Recipe Ingredients:

  • 8 ounces bow tie pasta
  • 1/2 cup extra-virgin olive oil
  • 12 ounces each sweet Italian sausage and spicy Italian sausage, casings removed
  • 2 springs of fresh rosemary
  • 1/4 cup merlot
  • 1/4 cup pinot grigio
  • 60 seedless green grapes, cut into halves
  • 2 cups (8 ounces) freshly grated Parmigiano-Reggiano cheese

Recipe Instructions:

Cook the pasta in boiling water in a saucepan until al dente. Drain and set aside. Heat the olive oil in a large saute pan until shimmering. Add the sausages and rosemary. Cook for 10 minutes or until brown, stirring to break the sausages into medium pieces; drain well. Add the wines. Cook for 4 minutes. Add the pasta. Cook for 2 minutes or until heated through. Remove from the heat. Stir in the grapes. Sprinkle with the cheese and serve.

 

 

Submitted by: 
Rhiannon Marshall
Submission Organization: 
Junior League of Colorado Springs