• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound penne
  • 2 15 ounce cans Italian cherry tomatoes
  • 1 onion, finely diced
  • 12 ounces Italian sausage, de-cased
  • 1/4 cup olive oil
  • 1 medium smoked mozzarella, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

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  1. In a large skillet over medium heat, sauté the onion in olive oil until translucent.
  2. Add the sausage, and crumble with a fork. When cooked through, add the tomatoes, salt and pepper. Simmer for 15 minutes until slightly reduced.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente (2 minutes less than the package instructions time). Drain.
  4. Add the pasta to the skillet with the sausage mixture, and add the mozzarella. Mix well.
  5. Serve immediately.