Category: Wine

Ingredients

1 (12 ounce) package dry penne pasta
2 teaspoons olive oil
1 pound mild Italian sausage
1 cup chopped onion
1/2 cup white wine
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
2 cups shredded mozzarella cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9×13 inch baking dish. Sprinkle top with mozzarella.

Bake in preheated oven for 20 minutes, or until cheese is melted.

Ingredients

3 tablespoons vegetable oil
2 onions, chopped
5 cloves garlic, minced
1 (12 fluid ounce) can frozen orange juice concentrate, thawed
2 teaspoons mustard powder
2 cups ketchup
1 lemon, juiced
1/2 cup Burgundy wine
salt and pepper to taste

Directions

In a medium skillet saute onion and garlic for 4 to 5 minutes (until translucent). Add the orange juice, mustard, ketchup, lemon, Chianti/burgundy, salt and pepper. Simmer all together over low heat for 30 minutes, then put through food processor. Sauce may be thinned with water to taste, if desired.

Ingredients

1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
12 ounces shredded mozzarella cheese
1/2 cup chopped Italian flat leaf parsley
2 egg yolks

Ingredients

1/4 cup red wine vinegar
2 tablespoons Burgundy wine (optional)
1/2 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon black pepper
1 cup olive oil
2 teaspoons minced garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh tarragon
3 shallots, minced
1 cup diced tomatoes

Directions

Pour vinegar and wine into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.