Cabernet Marinara Pasta Food

CABERNET MARINARA PASTA

Cabernet Marinara Pasta image

Fresh herbs and red wine flavor the sweet, simmered sauce that highlights this tasty pasta recipe. You can serve this no-fuss dish on the side with meat or poultry, or as comforting meatless entree. -Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 cup chopped sweet onion
2 tablespoons olive oil
3 garlic cloves, crushed
1/2 cup Cabernet Sauvignon or other dry red wine
1 can (28 ounces) crushed tomatoes
3 plum tomatoes, chopped
1 tablespoon sugar
1 fresh basil sprig
1 fresh thyme sprig
2 cups uncooked penne pasta
Parmesan and Romano cheeses

Steps:

In a large saucepan, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in wine and bring to a boil. Reduce heat; cook for 6-8 minutes or until liquid is reduced by half., Add the crushed tomatoes, plum tomatoes, sugar, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook pasta according to package directions., Discard basil and thyme. Drain pasta; toss with sauce. Top with cheeses.

Nutrition Facts : Calories 302 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 269mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 6g fiber), Protein 9g protein.

MARINARA-SAUSAGE PASTA BAKE

Marinara-Sausage Pasta Bake image

Turn your pasta into a hearty dump-and-serve casserole. Simply combine uncooked rigatoni, loose Italian sausage and ricotta in a baking dish, cover with marinara sauce and bake. For the final step, top it with a generous amount of mozzarella and pop it back in the oven until the cheese is melted and bubbly.

Provided by Food Network Kitchen

Categories main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Unsalted butter, for the baking dish
One 24-ounce jar marinara sauce
3 cups beef broth
1/4 cup tomato paste
4 cloves garlic, grated
Kosher salt and freshly ground black pepper
1 pound uncooked rigatoni
1 pound Italian sausage, casings removed
3/4 cup ricotta
2 cups shredded mozzarella

Steps:

Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with the butter.
Stir together the marinara, beef broth, tomato paste, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
Spread half the pasta in an even layer in the bottom of the prepared dish. Break the sausage into pieces and scatter half on the pasta. Dollop with half of the ricotta. Pour half of the marinara mixture over the top. Repeat with a second layer of pasta, sausage, ricotta and the marinara mixture.
Cover with aluminum foil and bake until the pasta is al dente, about 50 minutes.
Uncover and sprinkle the mozzarella on top. Bake uncovered until the mozzarella is melted and bubbly, about 10 minutes.

MAKE A DIFFERENCE MARINARA AND PASTA

Make a Difference Marinara and Pasta image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons grapeseed oil
1 medium onion, minced
2 cloves garlic, lightly crushed with the side of a knife blade and minced
1 teaspoon finely minced fresh rosemary leaves
2 teaspoons minced fresh thyme leaves
2 (29 to 32-ounce) cans crushed tomatoes
Salt and freshly ground black pepper
1 pound penne pasta

Steps:

Heat grapeseed oil over medium heat in a saucepot. Saute onion and garlic until onion turns translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 30 minutes.
Boil pasta until al dente. Drain well and serve with sauce.

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