In a food processor, pulse tomatoes to a chunky purée.
In a large pot or Dutch oven, heat oil over medium heat. Add sausages and cook uncovered, stirring occasionally, for about 15 minutes.
Add the onion and stir until golden, about 1 minute. Add the mushrooms, cover and cook for about 15 minutes, until the juices have evaporated.
Stir in the tomato paste and purée. Cover and cook for 10 - 15 minutes until sauce thickens.
Stir in parsley and wine vinegar.
Meanwhile, cook pasta according to package instructions. Drain and add to sauce, tossing until well combined.
If desired, garnish with shaved cheese and serve immediately.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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