Fusilli with Smooth, Smoky Tomato Sauce
Recipes
This is an updated take on penne with vodka sauce that even kids will love. Make sure the onions get a nice, rich brown to enhance the smokiness of the dish.
Ingredients
- 12 ounces jovial Whole Grain Einkorn Fusilli
- 2 tbsp. jovial Reserve Extra Virgin Olive Oil
- ¼ cup minced onion
- ¼ cup dry white wine
- 1-½ tbsp. smoked paprika
- 1 cup jovial crushed tomatoes
- 1 tbsp. balsamic vinegar
- ¼ cup soft goat cheese
- ¾ tsp. sea salt
Instructions
- Bring a large pot of salted water to a boil. Cook fusilli for 11 minutes and drain.
- While pasta is cooking, heat olive oil in a large, deep-sided sauté pan over medium heat. Add onion and sauté for 5 minutes, stirring frequently, until onions are deep, caramel brown. Pour in wine and scrape up any bits stuck to the bottom of the pan. When the wine has evaporated, stir in the paprika.
- Pour in tomato puree and vinegar. Add goat cheese and salt and stir until sauce has melted together. Reduce heat to maintain a low simmer and cook another 2 minutes. Toss with pasta, season with additional salt if desired and serve.
