Don's Rigatoni
  Goosecross Cellars Recipe for Merlot  
8 slices thick cut smoked bacon or pancetta, chopped
6 cloves garlic, chopped
1 large white or yellow onion, coarsely chopped
1 cup Goosecross Merlot
2 cans of tomato sauce (8 -10 ounce size)
1 small can tomato paste (6 oz)
4 tablespoons fresh basil chiffonade
Salt and fresh ground pepper to taste
1 package rigatoni pasta

Directions :
Saute chopped bacon, garlic and onions until it begins to brown. Do not drain juices. Add wine and simmer until reduced by half. Add tomato sauce and tomato paste and stir until mixed. Sauce will be very thick. Stir and simmer only until it begins to boil, turn heat to low, add basil, and cover.

Cook rigatoni al dente in lightly salted boiling water with a little olive oil. Drain rigatoni through colander and rinse quickly with cool water. Return pasta to pan and add sauce. Toss until mixed without breaking up pasta.

Serve with fresh shredded (not grated) Reggiano Parmesan cheese and garlic bread. And Goosecross Merlot, of course!
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