Serves 6
1 lb penne or other short pasta
2 tbsp olive oil
1 tbsp minced garlic
2 cups chopped onion
1 lb spicy Italian sausage, removed from casing and crumbled
½ cup red wine
1-796 can crushed tomatoes
1 tbsp balsamic vinegar
1 ½ tsp dried oregano
Salt and pepper
1 cup grated parmesan or pecorino romano cheese
2 cups grated provolone cheese
1 cup grated mozzarella
3 tbsp chopped fresh parsley
Preheat oven to 375. Cook pasta and set aside.
Heat oil in a skillet over medium heat, add garlic, onion and sausage. Saute until sausage loses its pinkness. Add wine and bring to a boil. Stir in tomatoes, 1 cup of reserved cooking water, balsamic vinegar and oregano and simmer for 10 minutes. Season with salt and pepper.
Remove from heat and stir in provolone, 1/2 cup mozzarella and ½ cup of parmesan, then add pasta and stir until combined. Pile into oiled 9x13 inch baking dish and sprinkle remaining cheeses over pasta and bake for 25 to 35 minutes or until sauce bubbles and cheese is melted. Sprinkle with parsley and serve.