Ingredients

• 1 lb of farfalle (bow tie!) pasta. Reserve 1 cup of cooking water!
• Extra-virgin olive oil
• 1 onion -- thinly sliced
• 2 cloves garlic -- thinly sliced
• 1/2 lb fresh Italian sausage (I use HOT!) -- cut into bite-sized chunks
• 1 large portabella mushroom cap -- sliced and cut into small pieces
• 1+ cup red wine -- I like using table (as opposed to cooking) wine, and one that pairs well with spicy, meaty foods
• 4 large, ripe tomatoes -- seeded and roughly chopped, with their juices
• Salt & Pepper to taste
• Grated Parmigiano-Reggiano, plus a chunk for serving (there's really no substitute!)

Tools

• Cutting board
• Sharp knife
• Large pot
• 12-14 oz skillet or frying pan
• Liquid measuring cup
• Cheese grater
• Optional: Pasta Claw

Step-by-Step

• Set a pot of water to boil on the stove, and once boiling, add in a bit of salt and your pasta. Cook to the desired firmness (trust the instructions on the box, and also test your pasta yourself!).
• Reserve one cup of cooking water once the pasta is done cooking before draining the pasta.
• Meanwhile, wash and prep the ingredients that need prepping.
• Slice and chop your mushrooms! It's as easy as it sounds..
• Removing casings from sausage, then cut into half lengthwise then crosswise in about 1/2 increments...TA DA! Bite size chunks :)
• In a large skillet, heat 3 tbsp olive oil over medium high heat.
• Cook onions for about 5 minutes. 2-3 minutes after you put in the onions, toss in the garlic! Stir the mixture and then let cook.
• Once the onions and garlic are soft, add sausage to the pan. Give a quick turn, and then cook for about 5-7 minutes until golden brown.
• Mix mushrooms into the pan, and season lightly with salt and pepper.
• Add tomatoes and wine to the pan and give a quick stir. Taste; add salt and pepper if necessary.
• Cover and turn the heat down to medium. Simmer, covered, for about 15-20 minutes.
• Take the sauce off the heat, add pasta, and then toss to coat. Use reserved pasta water if too dry.
• Plate, serve with grated cheese, and enjoy! Cheers!