I recently got to try some wonderful cooking wines and a pasta recipe that I thought I’d share with you. It’s perfect for a cold winter’s night and when you’ve just returned from holiday shopping.
To bring a bold boost of flavor to everyday meals this season, Holland House Cooking Wines has partnered with YouTube cooking show Tatyana’s Everyday Food to create a delectable recipe perfect for sweater weather. Tatyana’s Everyday Food and Holland House’s recipe for Bold and Smoky Pepper Marsala Pasta can be viewed at https://www.youtube.com/watch?v=dLfQMK-1KvU. Holland House is a line of flavor-enhancing premium cooking wines that enhance sauces, marinades, slow cooker recipes, glazes and more.
Bold and Smoky Pepper Marsala Pasta
PREP TIME: 45 minutes
SERVINGS: 4 servings
2 large red bell peppers
Salt and black pepper
4 links (1lb) smoky sausage
1 large shallot, diced
4 garlic cloves, minced
1 teaspoon smoked paprika
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
1 cup Holland House ‘Marsala’ cooking wine
¼ cup tomato paste
½ cup heavy cream
½ cup grated parmesan cheese
½ pound penne pasta
Small bunch fresh basil
Prepare the roasted red bell pepper.
Preheat oven to 425F. Cut each red bell pepper into quarters, discarding the seeds and removing any white membrane.
Arrange the peppers on a small baking dish. Drizzle generously with olive oil; season with salt and ground black pepper.
Bake in preheated oven for about 15 minutes, until peppers are slightly charred and tender.
Once peppers are done, dice the peppers into pea sized pieces.
Prepare pasta according to package instructions. Keep warm.
Meanwhile, prepare the sausage.
Remove any casings, if needed, and slice sausage into small disks.
Preheat a large, cast-iron pan over medium heat. Add the sliced sausage and brown all over.
Remove the sausage from the pan and into a small bowl; set aside.
Prepare the sauce.
Into the same pan, add the diced shallot and garlic. Cook for a few minutes until tender.
Add all of the spices and seasonings and tomato paste.
Add Holland House ‘Marsala’ cooking wine. Cook the sauce for 5 minutes.
Add the diced roasted red bell pepper. Return the sausage to the pan and mix all ingredients together, then bring to a simmer. Cook for 10 minutes, to allow flavor to develop.
Add the heavy cream and parmesan cheese. Cook until cheese is completely melted.
Once sauce has cooked, add the prepared pasta and toss to coat.
Garnish the top with chopped basil and more parmesan cheese.