Renee’s Beau Joubert Cabernet Arrabiatta Sauce

You need:


1/2 cup Beau Joubert Cabernet Savignon

1/4 cup olive oil

1 yellow onion chopped

3 tbsps minced garlic

1 tbsp dried oregano

1 small to medium dried red chili finely chopped

6 fresh basil leaves, chopped

One 28 ounce can diced tomatoes, undrained

1 tbsp sugar

1 tsp salt

1/2 tsp freshly ground black pepper

Freshly shaved Parmesan cheese for serving


In a large saucepan, heat the olive oil over medium-high heat.  Add the onions, garlic, oregano, and chili and cook, stirring 3-4 minutes.  Add the wine and continue cooking until the wine is reduced to 1 tbsp.  Add the basil and cook, stirring, until wilted, about 1 minute.



Add the diced tomatoes, including the liquid in the can, and sugar.  Remove from heat and, using an immersion blender, blend until smooth.  Please be careful as the sauce will be hot.  Return the sauce to the heat, bring to a boil, cover, and simmer for 10 minutes.  Remove from the heat, add the salt and pepper, and stir well.



You can serve this sauce over your favorite pasta.  I used Egg Tagliatelle.  The flavor of this pasta makes this sauce even more tasty.  When preparing your pasta, remember, to bring salted water to a rapid boil before adding your pasta.  Place a lid over the pot briefly to return the water to a boil, then continue cooking uncovered.  Stir your pasta regularly throughout the cooking time to ensure it does not stick together.  Your pasta is ready when it is al dente (soft and slightly firm).



Place desired serving of pasta in a large bowl.  Add sauce one ladle at a time, toss to coat.  Using a pair of tongs slightly twirl the pasta into serving bowls.  Garnish with freshly shaved Parmesan cheese & a sprig of fresh basil. Now that’s Amore!



Recipe by Renee Hilliard.

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