Quick and Easy Pasta Sauce
Saturday, March 16, 2013
ARRABIATA
SAUCE
1 tablespoon olive oil
1 chopped onion
3 cloves minced garlic (I like 5, but I love garlic)
1/2 cup red wine
1 tablespoon brown sugar
2 tablespoons chopped fresh basil
1 1/2 teaspoon crushed red pepper flakes (or more, to taste!)
1/4 teaspoon ground black pepper
2 large cans crushed tomatoes
1 tablespoon olive oil
1 chopped onion
3 cloves minced garlic (I like 5, but I love garlic)
1/2 cup red wine
1 tablespoon brown sugar
2 tablespoons chopped fresh basil
1 1/2 teaspoon crushed red pepper flakes (or more, to taste!)
1/4 teaspoon ground black pepper
2 large cans crushed tomatoes
Heat oil in large skillet.
Saute onion and garlic for about 5 minutes.
Stir in the wine, sugar,
basil, red pepper flakes, and black pepper. Add crushed tomatoes. Bring sauce to a boil, then reduce heat to medium
and simmer for 2o minutes uncovered.
While the sauce is cooking,
bring water to a boil and cook the penne rigate al dente. You really should use penne rigate, the
ridges in the penne catch the sauce nicely and the tube shape holds sauce in so
when you bite into it….. savory sensations burst from the noodle! Toss with some olive oil and add the sauce!
Unfortunately, I tend to add
a little bacon to this sauce. I know
it’s blasphemy, but I have a husband who does not eat vegetarian dinners! So, if you want to add bacon, just chop it up and cook it while you cook the onion. Then continue as usual.
