1 lb. Pappardelle’s Decoy Sonoma County Merlot Rigatoni
½ tablespoon Bella Sol California Extra Virgin Olive Oil
1 clove garlic, minced
¼ cup red onion, minced
¼ cup red bell pepper, julienned
¼ cup carrots, julienned
¼ cup merlot
½ cup Porcini mushrooms
¾ cup crushed tomatoes
1 teaspoon fresh basil, chopped
½ teaspoon dried rosemary, crushed
Salt & pepper, to taste
1. Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 10-12 mins. Drain and set aside.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add garlic and onions and sauté for 4 mins. Add bell peppers and carrots and sauté for 4 more mins. Add red wine, raise heat and boil for 1 minute. Reduce the heat to medium-low, add mushrooms and cook for 3 mins.
3. Add tomatoes, basil and rosemary. Season with salt & pepper. Simmer for 10 mins. Garnish pasta with sauce and serve immediately. Enjoy!
From This Recipe
Product not found.