Ingredients
1 lb pork loin, boned
4 oz turkey Italian sausage, (1 link), hot
1 cup onion, chopped
1 tbsp fresh rosemary, chopped, or 1 teaspoon dried
¼ tsp salt
¼ tsp black pepper
¾ cup chicken broth, fat-free, less-sodium
¾ cup zinfandel, or other dry red wine
28 oz whole tomatoes, (1 can), Italian-style, undrained and chopped
4 cups penne, cooked, hot
¼ cup romano cheese, (1 ounce), fresh, grated
fresh rosemary sprigs, optional
Preparation
Trim fat from pork; cut pork into ¼-inch cubes.
Remove casing from sausage. Cook sausage in a Dutch oven over medium-high heat until browned; stir to crumble. Remove sausage from the pan with a slotted spoon. Add onion to pan; saute for 4 minutes or until lightly browned.
Add pork, and sauté for 5 minutes. Add sausage, rosemary, salt, and pepper. Stir in broth and wine, scraping pan to loosen browned bits. Bring to a boil; cook for 5 minutes. Add tomatoes, and bring to a boil. Reduce heat, and simmer for 30 minutes.
Serve over pasta, and sprinkle with cheese. Garnish with rosemary sprigs, if desired. Enjoy!
