Penne with Sausage, Porcini, and Portobello Mushrooms, and Syrah

• 2 ounces dried porcini mushrooms
• 12 ounces Italian sausage, cut into 1/2-inch slices
• 1-1/2 cups chopped yellow onions
• 3 cloves garlic, chopped
• 1-1/2 cups chopped portobello mushrooms
• 3/4 teaspoon crumbled dried rosemary
• 1 teaspoon dried thyme

• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1-1/2 cups Syrah
• 2 14-1/2-ounce cans chopped tomatoes, drained
• 1 tablespoon tomato paste
• Kosher salt and freshly ground black pepper or red pepper flakes
• 1 pound dried penne or other small dried pasta
• GARNISH: shredded Asiago cheese, chopped parsley

Soak porcini in hot water for 2 to 3 hours. Drain.

In a medium, nonstick saute pan or skillet over medium-high heat, saute sausage for 6 to 7 minutes, turning to brown on both sides. Remove with slotted spoon, place on paper towels, and pat dry.

In a large saute pan or skillet over medium-high heat, saute onions and garlic for 4 to 5 minutes, until onions are translucent. Add porcini, portobellos, rosemary, thyme, salt, and pepper and continue sauteing for 3 to 4 minutes. Add wine and bring to a boil. Reduce heat and simmer to reduce by half. Add tomatoes and tomato paste and simmer for 8 to 10 minutes. Add reserved sausage and heat through. Season to taste.

Bring a large pot of salted water to a boil. Carefully add penne and cook according to package directions or until it is al dente. Drain and return penne to pot. Add sauce to pasta and mix thoroughly. Reheat, if necessary.

To serve, divide pasta among 4 large pasta or soup bowls. Top with cheese and parsley.

SERVES 4 AS AN ENTREE