Cabernet Marinara Pasta


 		 Cabernet Marinara Pasta
Red wine and fresh herbs flavor the sweet sauce that highlights this no-fuss pasta dish. Serve it on the side with meat, or leave it as a vegetarian entree.

Makes 4 servings
Recipe from Taste of Home Magazine

INGREDIENTS:
1
 cup chopped sweet onion
2
tbsp olive oil
3 
garlic cloves, crushed
½   cup Cabernet Sauvignon or other dry red wine
1
can (28 oz) crushed tomatoes
1 
tbsp sugar
1 
fresh basil sprig
1
fresh thyme sprig
2
cups uncooked penne pasta
  Parmesan and Romano cheeses

DIRECTIONS:
1. 
In a large saucepan, cook onion in oil over medium heat until tender. Add garlic; cook 1
 
 minute longer.
2.
Stir in wine and bring to a boil. Reduce heat; cook for 6-8 minutes or until liquid is
  reduced by half.
3.
Add the crushed tomatoes, plum tomatoes, sugar, basil, and thyme; bring to a boil.
  Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook pasta according to 
  package directions.
4.
Discard basil and thyme. Drain pasta; toss with sauce. Top with cheeses.