2-3 tbs. olive oil
1 onion, finely chopped
1 pound Italian sausage (sweet and/or hot), casings removed
1 tsp. dried basil
½ tsp. dried oregano
½ tsp. dried parsley
½ tsp. whole fennel seed
4 garlic cloves, minced
½ cup Zanon Zinfandel
1 can (14.5 oz.) diced tomatoes
1 can (14.5 oz.) petite diced tomatoes
1 can (14.5 oz.) Del Monte Zucchini with Italian-style tomato sauce
1 can (8 oz.) tomato sauce
Freshly grated Parmesan cheese
1 8 oz. container of fresh sliced mushrooms (optional)
1 pound rigatoni or tortiglione


In a 12-inch skillet, heat the oil over medium-high heat. Add onion and cook until soft (about 5 minutes). Add sausage and Italian seasonings. Cook, breaking up sausage into small pieces until no longer pink. Drain any excess grease and add garlic. Stir until fragrant (about 30 seconds). Add wine and stir until the liquid evaporates. Add the 2 cans of diced tomatoes with juices, can of zucchini, tomato sauce, and the mushrooms (optional). Cook on medium-low heat uncovered until sauce thickens.

Bring a large pot of salted water to a boil. Add pasta and cook al dente (firm to the bite). Drain, and combine with the sausage ragout. Toss well, season with salt and pepper if desired, and transfer to a serving dish.

Sprinkle with Parmesan cheese and serve.

Start to finish: 45 minutes
Makes 6 servings