| 1 box | BARILLA Penne |
| 1 jar | BARILLA Tomato & Basil Sauce |
| 2 lbs. | Italian sausage |
| 3 tbsp. | extra virgin olive oil |
| 1 cup | chopped onion |
| 1/2 cup | chopped carrot |
| 1/2 cup | chopped celery |
| 2 | bay leaves |
| 2 teaspoons | fresh rosemary, chopped (may substitute 1 tsp. dried rosemary leaves) |
| 1/8 teaspoon | freshly ground black pepper |
| 3/4 cup | red wine |
| 1/2 pounds | pitted black olives, chopped |
COOK sausage in very large skillet over medium heat about 6 minutes or until no longer pink, stirring occasionally. Drain; set aside.
HEAT olive oil in skillet over medium heat. Add onion, carrot, celery, bay leaves, rosemary, and pepper; saute 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
ADD wine and continue cooking for approximately 10 minutes, or until wine is almost completely reduced. Remove bay leaves; discard.
ADD sausage, Tomato & Basil Sauce and olives into wine mixture. Continue cooking 3 to 5 minutes, or until thoroughly heated.
COOK Penne according to package directions; drain.
ADD sauce mixture to Penne and serve hot.