1 (12 ounce) package dry pasta
1 lb mild Italian sausage
1 cup chopped onion
12 bite sized tomatoes
1 small broccoli head broken into bitesized pieces
12 bite sized tomatoes
1/2 cup white wine
2 teaspoons olive oil
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil.

Add broccoli flowerettes and cook for 5 minutes, remove with slotted spoon, set aside.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Place sausage and onion in a large, deep skillet.

Cook over medium high heat until evenly brown.

Drain excess fat.

Pour in wine, and cook for 1 minute, stirring, to deglaze the pan.

Stir in tomato sauce, diced tomatoes and tomato paste.

Simmer for 10 minutes, stirring occasionally.

Toss with cooked pasta, broccoli and bite sized tomatoes, and place in a 9x13 inch baking dish.
Sprinkle top with mozzarella.

Bake in preheated oven for 20 minutes, or until cheese is melted.

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