Pasta with Zinfandel Tomato Sauce and Ricotta

Pasta with Zinfandel Tomato Sauce and Ricotta

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!

INGREDIENTS:

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

DIRECTIONS:

  1. 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.
  2. Add the tomato paste and stir until well combined. Cook until the tomato paste begins to darken in color, about 3 minutes.
  3. 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.
  4. Add the Zinfandel to the sauce and cook for 5 minutes.
  5. 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

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