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Ingredients

3/4 cup white sugar
1 cup loosely packed fresh basil leaves
3 1/2 cups peach nectar
1/4 cup fresh lemon juice
1 (750 milliliter) bottle white wine such as Pinot Grigio

Directions

In a saucepan, combine the sugar, basil leaves, half of the peach nectar and lemon juice. Bring to a simmer, crushing the basil leaves with the back of a spoon to release their flavor. Simmer just long enough to melt the sugar, then remove from the heat and allow to cool.

Strain the basil mixture into a pitcher filled with ice cubes. Pour in wine and remaining peach nectar. Stir briefly and serve.

Ingredients

1 pound medium shrimp, with shells
1 onion, chopped
2 tablespoons chopped fresh parsley
1 cup white wine
1 (14.5 ounce) can diced tomatoes, drained
1/4 teaspoon garlic powder (optional)
1/4 cup olive oil
1 (8 ounce) package feta cheese, cubed
salt and pepper to taste (optional)

Directions

Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside.

Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.

While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.

When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.

Ingredients

4 mild Italian sausage links
1 (12 ounce) package penne pasta
4 tomatoes, diced
1/2 pound baby portobello (cremini) mushrooms, chopped
1/2 cup chopped red onion
3 cloves garlic, chopped
1 1/2 cups red wine
1 tablespoon crushed dried rosemary
1 tablespoon crushed dried oregano
1 tablespoon crushed dried thyme
1 tablespoon kosher salt
1 tablespoon ground black pepper
1/2 cup shredded mozzarella cheese

Directions

Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.

Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.

Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.

Ingredients

2 tablespoons olive oil
4 tablespoons chopped onion
1 teaspoon minced garlic
1 teaspoon lemon juice
4 tablespoons white wine
1 1/4 cups white clam sauce
1/2 teaspoon crushed red pepper
8 ounces pasta

Directions

Begin preparing pasta. While preparing pasta, saute onions and garlic in olive oil. Add all ingredients except can of clam sauce. Heat on medium. Once mixture is heated, reduce heat to medium low and add clam sauce. Heat slowly.

Once pasta is done, combine with sauce mixture and garnish with parmesan cheese. Enjoy!