Page 65 - Indulgence

Pasta with Tomato, Cream and Red Wine Sauce

I got the ideal from Bon Appétit in the early 1990’s. They highlighted using Penne
Pasta with Vodka and Tomato Cream Sauce, citing it as a chosen recipe from Enzo’s

Restaurant on the Lake near Orlando. While Vodka has its uses, I find that red wine is
a much better ingredient, ultimately leading to our favorite Monday night dinner, in
less than 45 minutes. We’re talking comfort food at its best. Red wine is a

requirement. Consider pairing with a hearty red wine made from Zinfandel,
Syrah/Shiraz, Grenache, Malbec or Cabernet Sauvignon grapes.

1 tablespoon butter
1 tablespoon olive oil
1 small purple onion, chopped

2 cloves garlic, minced
1 28-ounce can Italian style peeled tomatoes with basil, drained,
seeded and chopped

1 cup whipping cream
1/4 cup red wine
1 teaspoon crushed red pepper flakes
Salt and freshly ground pepper to taste

12 oz. penne or mostaccioli pasta

Freshly grated Parmesan cheese
Minced fresh chives

Melt butter with oil in heavy large saucepan over medium heat.

Add onion and garlic and sauté until translucent, about 8 minutes.
Add tomatoes and cook until almost no liquid remains in pan,
stirring frequently, about 11 minutes. Add cream, red wine and

crushed red pepper flakes and boil until thickened to sauce
consistency, about
4 minutes. Season to taste with salt and pepper.

Cook pasta in large pot of boiling salted water until just tender

but still firm to bite, stirring occasionally to prevent sticking.
Drain well. Transfer to large bowl. Pour simmering sauce over
pasta and toss well. Sprinkle with Parmesan cheese and chives
and serve.

For perfect timing, put the pasta in the boiling water just after you add the tomatoes to
the sauce.

Yield: SERVES 4