2 1/2 cups corkscrew pasta, cooked al dente and drained
1 package Sweet Italian Sausages, cut into 1/2 inch slices
1 small onion, chopped
2 cloves garlic, minced
1/4 cup dry red wine (can use beef broth instead)
28-ounce jar pasta sauce
8 oz shredded mozzarella
1 tsp dried Italian seasoning
salt & pepper
fresh basil, sliced in thin strips
Cook sausage until done. Add onion, cook until softened. Add garlic and cook 2 minutes. Pour in wine and simmer. Add pasta sauce, half the mozzarella, spices. Stir well, heat through. Transfer to a 2-quart, greased baking dish. Bake at 375 degrees, covered 20 minutes. Uncover, add remaining cheese and bake another 5-10 minutes. Let sit 10 minutes, top with basil. Enjoy!