Italian Spaghetti - California StyleFeatured by Cosentino Winery in the Gold Wine Club.
Comforting pasta to its finest! Enjoy a bowl of spaghetti covered in homemade sauce and topped with cheese. Pair this with a glass of Cosentino Chianti.Yield: 4
Prep Time: 15 Minutes
Cook Time: 25 Minutes
• 3/4 to 1 lbs. spaghetti
• 1/4 lb. lean thick-sliced bacon, cut into squares
• 2 Tbsp. olive oil
• 1 cup sweet onion, coarsely cubed
• 1/4 tsp. dried flaked red pepper
• 1/2 tsp. garlic powder
• 4 or 5 medium-sized ripe tomatoes, peeled and cut into chunks
• 1/2 cup dry white wine
• 1 tsp. dried sweet basil
• Salt to taste
• Grated Romano or Parmesan cheese
Sauté bacon chunks until golden, but not entirely crisp. Remove from pan and drain, leaving 2 Tbsp. bacon drippings. Add olive oil, onions and water; simmer 5 minutes.
Add wine, garlic and tomatoes. Add bacon and red pepper. Cook 5 minutes.
Add sweet basil; taste for salt and add if needed. (A light touch here please. Cheese added later will add salt.) Cook about 5 minutes, or until slightly blended - tomatoes should remain in chunks and sauce should be a bit liquid.
Pour sauce over cooked and drained spaghetti. Reheat in serving casserole, tossing with 1/4 to 1/2 cup grated cheese.
Recipe provided by Cosentino Winery.