Penne with Chipotle Red Wine Sauce Recipe

Penne with Chipotle Red Wine Sauce


-Serves approx. 1 to 2. Double, triple, or quadruple as necessary:

For penne: -250 grams penne -Boiling water -Lots of salt

For sauce: -2 T olive oil -3 tomatoes, chopped - 1 T tomato paste -1/2 zucchini, chopped -2 cloves garlic, crushed (whole, but crushed with the blade of a knife) -2 t of chipotle adobo (sauce that comes with canned chipotles) -splash of dry red wine (I used a half-drunken bottle of Spanish tempranillo) -1 t dried oregano (fresh is best, but didn't have any around) -1/2 t dried basil -handful of fresh cilantro (otherwise known as coriander), chopped

How to make Penne with Chipotle Red Wine Sauce

Monday night, exhausted from work, not in the mood to deal with my disgusting post-weekend kitchen, yet must. I needed a quick dish, something that did not use too many dishes (they are already in the sink waiting to be washed). Alas, pasta saves the day again... with a little help from a smoky chili and Spanish red wine.

  1. Heat water, add salt, put in penne when boiling

  2. Make the sauce: heat the olive oil in a pan, when hot add the crushed garlic cloves. Let simmer for 30 seconds to 1 minute.

  3. Add zucchini. Let cook for 1-2 minutes.

  4. Add tomatoes. Let them begin to reduce, then add adobo and tomato paste.

  5. Add dried oregano and basil.

  6. Add 1-2 T water and continue to reduce and become, well, sauce-like.

  7. Add a splash of red wine. I found the earthy undertones of the tempranillo worked well with the smokiness of the chipotles and also sweetened the sauce a bit.

  8. Take sauce of heat and mix with finished, drained penne.

  9. Top with cilantro and, if desired, queso blanco or another grated cheese.

  10. Have a glass of wine. Leave the dishes for Tuesday.

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