Pasta Cooked in Chianti Wine

Cook the radiator pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Pour in the Chianti wine and let it simmer for about 5 minutes to reduce slightly.

Add the crushed tomatoes, dried oregano, red pepper flakes, salt, and black pepper. Stir to combine.

Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together.

Add the cooked radiator pasta to the sauce and toss to coat evenly.

Remove from heat and stir in the fresh basil and half of the grated Parmesan cheese.

Serve hot, garnished with the remaining Parmesan cheese.

Equipment Needed

Spice Level:

Dietary