Recipe by Simply Chris
Absolutely fantastic pasta dish. This dish is always a hit. I've been making it for about 10 years and I still get lots of requests for it. It is based on a recipe I found in "The California Wine Country Cookbook II" that I purchased on a visit to the Kenwood Vineyards. I usually serve with a Cesear Salad and Bruschetta.
Top Review by Soobeeoz
I made this for three people last week, halving the ingredients and using 500 grams of penne rigate. I also added a heaped tablespoon or two of tomato paste and a little sugar. It would have been better had I used the full quantity of sauce. Nevertheless, we all enjoyed it very much. I will make it again and post a rating which I anticipate will be at least a 4 and probably a 5.
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 6 cloves garlic, minced
- 28 ounces canned diced tomatoes
- 1 teaspoon dried oregano
- 1⁄2 cup dry red wine
- 1 lb penne pasta, cooked al dente (I use whole wheat pasta)
- 8 ounces blue cheese, half crumbled finely,the other half crumbled into larger pieces (I use reduced fat blue cheese)
- 1⁄2 cup chopped fresh basil
Directions See How It's Made
- Saute the diced onion in olive oil over medium heat until the onions are translucent.
- Add the minced garlic and saute one minute longer.
- Add the tomatoes with juices, red wine and dried oregano to the onion-garlic mixture and simmer until most of the juices are gone, about 8-10 minutes.
- Add the salt and pepper to taste and reduce heat to low.
- Simmer covered, on very low heat, while the Penne Pasta is cooking, about 8 minutes.
- Add the crumbled blue cheese and half of the fresh basil to the sauce mixture.
- Stir until the sauce has become creamy.
- Pour the tomato sauce over the hot cooked pasta and toss with the remaining fresh basil.
- Spoon pasta into serving bowl and garnish with whole fresh basil leaves.