Wednesday, May 4, 2011

Rigatoni with Beefed-up Ale Sauce

I like to make my own red sauce.  Sometimes there is no time. 

My mom always used sauce from jar and then she “doctored it up.”  This is a jazzed up version of what mom used to make, using Pale Ale and Fresh Herbs. Grating the onion gives the sauce a sweet and savory flavor. 

Beefed Up Ale Sauce

½ lb. dried Rigatoni
1 tablespoon Olive Oil
2 cloves Garlic, mined
2 tablespoons grated white Onion
Pinch or two of Crushed Red Pepper, to taste
1 ¼ lb. lean Ground Chuck or Ground Turkey
4 ounces Pale Ale (Such as Bass®)
3 tablespoons Tomato Paste
1 standard-sized jar of your favorite Marinara Sauce
¼ cup grated Parmesan Cheese, plus extra for topping pasta at the table
2 springs fresh Oregano, stemmed and chopped
2 tablespoons fresh chopped Mint

Cook pasta per package directions.

Add olive oil, garlic, grated onion and crushed red pepper to the pan.  Sauté for three minutes until garlic is softened but not browned.

Add ground chuck or ground turkey.  Brown in olive oil mixture for about five minutes. 

Add ale.  Deglaze pan, scraping the browned bits from the bottom.  Stir in tomato paste.  Bring to boil and reduce to simmer, about three minutes, or until ale and paste thickens.

Add marinara sauce.  Stir.  Bring to boil and reduce to simmer; about five minutes. 

Add Parmesan cheese directly into the sauce.  Toss a little bit of the sauce with the cooked pasta.  Top each serving with more sauce (if desired), fresh herbs, and more Parmesan cheese.

Tomato, cheese, basil and sunshine on a plate!

I like to serve this with garlic bread and a simple Caprese Salad made with sliced Mozzarella, Sliced Tomato, Fresh chopped Basil and drizzle of olive and Balsamic vinegar.  Salt and pepper can be added at the table as desired.

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