Friday, August 13, 2010

Red Wine Pasta

Whew, it has been a long time since I have been in the kitchen! We had a wonderful time at the beach, but it feels good to be home. I had some amazing food while we were away, and I can't wait to make some copycats and share them with you!

This recipe, however, I actually made before we left. I threw this pasta sauce together on the fly one night, and it has been earning raves ever since.

1 28 oz. can of crushed tomatoes
1 Tbsp. olive oil
6-7 garlic cloves, crushed
1 onion, diced
1 green pepper, diced
1 cup red wine
1/3 cup Parmesan cheese
1/8 cup white sugar
1/4 tsp. ground red pepper
Salt and pepper to taste
1 pound spaghetti, cooked according to package directions

Heat olive oil in a large sauce pot. When heated, saute onion and green pepper until tender. Add garlic and saute until fragrant. Pour in tomatoes and wine and stir until combined. Add sugar, red pepper, salt and pepper, and cheese. Cook until flavors combine, about 30-45 minutes. Toss with pasta and top with additional Parmesan cheese if desired.

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