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Ingredients

• 8 ounces bulk hot Italian sausage
• 1 medium eggplant
• 1 28 ounce can Italian-style whole peeled tomatoes in puree, cut up
• 8 ounces fresh cremini and/or button mushrooms, sliced
• 1 6 ounce can Italian-style tomato paste
• 1/2 cup chopped onion (1 medium)
• 1/2 cup dry red wine
• 6 cloves garlic, minced
• 1/2 cup assorted snipped fresh herbs (such as basil, oregano, thyme, and/or Italian [flat-leaf] parsley)
• 1/3 cup pitted Kalamata or other Italian olives, sliced
• Salt and ground black pepper (optional)
• 6 cups hot cooked penne pasta
• 1/4 cup grated or shredded Parmesan cheese (1 ounce)
• 2 tablespoons toasted pine nuts (optional)

Description

Better Homes And Garden