Pasta with Chicken Sausage and Portobello Mushrooms

Portabella vs. Portobello, apparently either is correct
but you won't care once your serve up a bowl of my
Pasta with Chicken Sausage & Portobello Mushrooms

One of my favorite Sunday dinners is pasta and this particular pasta recipe is a family favorite! And it's a low fuss meal that comes together in about 15 minutes and then it's left to simmer to develop it's rich flavor.

What I love about it is that it is lighter in calories then a traditional pasta and sausage dinner because I use lean Italian-style chicken sausage. If you splurge on a good brand you won't miss the pork variety. 

The addition of the portobello mushrooms adds that extra meatiness and lots of depth of flavor.

Typically, I like to serve this with some kind of slow cooked greens, such as kale or swiss chard and wine, red or white.  I tend to drink whatever I am in the mood for and just chuck that whole this type of wine goes with that type of protein.  If you like it ... I say drink it!

Serves 4

• 2 tablespoons olive oil
• 2 medium onions  sliced
• 2 red and yellow bell or 8 mini-bell peppers, sliced
• 3 caps of portobello mushrooms, thick sliced
• 1 tablespoon minced garlic
• 1 tablespoon oregano, dried
• 1 tablespoon basil, dried
• 1/4 - 1/2 teaspoon of red chili pepper flakes
• 4 mild Italian-style chicken sausages, sliced on the diagonal
• 1 cup red wine
• 1 28 oz can crushed tomatoes
• Salt and pepper to taste
• 1 pound cooked penne pasta (or pasta of choice)

1. Heat a heavy bottomed, skillet with tall sides over medium heat, add the first 3 ingredients, saute 3 minutes.
2. Next, add the mushrooms, garlic, oregano, basil and red chili pepper. Saute 3 minutes.
3. Add sausage and saute 5-7 minutes, stir often.
4. Pour in wine to deglaze the pan and allow to simmer until the wine is reduced by half.
5. Add tomatoes and salt and pepper to taste.
6. Simmer 30-45 minutes over low heat. Adjust seasonings to taste.
7. Add cooked pasta and stir well to incorporate.
8. Top with grated Parmesan cheese, if desired.

Serve with garlic bread and a light salad and of course wine, lots of wine!