You may also like
Categories:
olive oil onion clove pre rosemary red wine marinara sauce fully cooked Italian freshly ground black pepper pasta twists unsalted butter torn basil Parmesan cheese
Viewed: 57 - Published at: 4 years agoIngredients
- 2 tbsp. olive oil
- 1 large onion
- 3 clove pre-peeled garlic
- 1 1/2 tsp. dried rosemary
- 1/2 c. dry red wine
- 1 jar marinara sauce
- 1 package fully cooked Italian-style turkey meatballs
- 1/2 tsp. Freshly ground black pepper
- 1 lb. dried pasta twists like gemelli (pictured), caserecci, or rotelle
- 1 tbsp. unsalted butter
- 1 c. torn basil leaves
- grated Parmesan cheese
Method
- Bring a large pot of salted water to a boil.
- Meanwhile, heat oil in a large skillet over medium heat.
- Add onion, garlic, and rosemary and saute 6 minutes, until softened.
- Pour in wine and cook until reduced by half, about 2 minutes.
- Stir in marinara sauce, meatballs, and pepper and bring to a boil; reduce heat to low, cover, and simmer 15 minutes.
- While sauce simmers, add pasta to the boiling water and cook according to package directions, or until al dente, 10 to 12 minutes.
- Drain and return pasta to pot and toss with butter until coated.
- Stir in a ladleful of sauce and half the basil and toss until coated.
- Put pasta on plates and spoon remaining meat sauce and basil over pasta.
- Serve with Parmesan cheese.
