Penne with Two-Tomato Sauce (Rachel Ray)

10 20 30

Thanks for sharing Brenna! I can't wait to try this. :)

Ingredients

• Salt
• 1 pound penne
• 2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
• 2 garlic cloves, finely chopped
• 1 small onion, finely chopped
• ½ cup soft sun-dried tomatoes, chopped
• ½ to ¾ cup dry red wine
• One 28-ounce can crushed tomatoes
• ½ cup heavy cream (eyeball it)
• Freshly ground pepper
• 1 cup arugula, coarsely chopped
• 1 cup fresh basil, torn or shredded (about 20 leaves)
• Grated Asiago cheese, to pass around the table

Directions:

1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.
2. While the pasta is working, heat the EVOO, 2 turns of the pan, in a large, deep skillet over medium heat; add the garlic, onion and sun-dried tomatoes and cook for 7 to 8 minutes, stirring occasionally. Add the wine and reduce for 1 minute, then stir in the crushed tomatoes. When the tomatoes are heated through, reduce the heat to a simmer and stir in the cream. Season the sauce with salt and pepper.
3. Drain the pasta and toss with the tomato sauce until coated. Transfer the pasta to a platter or to individual shallow bowls and top with mounds of the arugula and basil. Pass around the cheese at the table.