White wine pasta
Ingredients:
½ can Gia Russa marinara sauce
2 tbsp olive oil
2-3 cloves garlic, minced
½ large yellow onion, diced
½ tsp dried oregano
½ tsp dried basil
½ tsp red pepper flakes
1 tsp Italian parsley (dried or fresh)
2 Johnsonville Italian Hot sausages, casing removed
Shaved parmigiano reggiano (to finish)
1 cheap* bottle of Sauvignon Blanc
Grab a wine glass and pour yourself a little bit of Sauvignon Blanc. In a large pot, toss a handful of salt into about 5 cups of water and put the pot to boil. Add your pasta of choice and cook/drain it according to the instructions on the box. Heat the olive oil in a large pan set over medium heat. Add garlic and diced onions; sauté in pan until the onion has caramelized. Add a splash or three of white wine to deglaze the pan. Let the wine cook down to a thin coating on the pan (just before it evaporates completely).
Turn the heat to low; add the salt, pepper, oregano, and basil. Mix thoroughly. In a separate pan, cook the sausage, taking care to chop it into little bits and add the red pepper flakes as you go. Add the cooked sausage bits to the onion-herb mixture, add the marinara sauce, and allow it to heat up prior to serving. Plate the pasta and add as much sauce as you’d like. Refill your wine glass and enjoy!
From the kitchen of Christine Cho
actual recipes