Pasta with Zinfandel Tomato Sauce and Ricotta
Makes 4 servings
Don’t you just love meals you can make in a snap but taste like you cooked all day? What makes this pasta sauce so tasty is the addition of a little robust, meaty Zinfandel which stands up to the acidic tomatoes really well and rounds out the sauce. It is a hearty sauce so it’s served over rigatoni, but just about any shape pasta will work. On top I added a bit of ricotta cheese. Add a little fresh torn basil and a grating of Parmesan cheese and you have dinner!
8 ounces rigatoni, or other tube pasta
2 teaspoons olive oil
1 cup diced onion
2 cloves garlic, minced
1 tablespoon tomato paste
½ teaspoon crushed red pepper flakes
½ teaspoon dry oregano
½ teaspoon dry thyme
¼ teaspoon ground fennel
1 teaspoon sugar
1 (14-ounce) can crushed tomatoes
¼ cup Zinfandel
2 tablespoons basil, roughly torn
freshly grated Parmesan cheese
- Heat the olive oil in a medium sauce pan over medium heat. Once it begins to shimmer add the onion and cook until it starts to soften, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Add the tomato paste and stir until well combined. Cook until the tomato paste begins to darken in color, about 3 minutes.
- Add the red pepper flakes, oregano, thyme and fennel. Cook for 3 minutes then add the sugar and tomatoes and stir, making sure to scrape the bottom well. Reduce the heat to medium-low and allow to simmer until it is reduced by 1/3, about 20 minutes. While the sauce reduces cook the pasta according to the package directions in very salty water.
- Add the Zinfandel to the sauce and cook for 5 minutes.
- Serve the pasta with the torn basil and a dollop of ricotta cheese. Garnish with Parmesan cheese, if desired.
Recipe & Photo: Courtesy of Evil Shenanigans / Kelly Jaggers