Classic Marinara With Penne
ITALIAN TOMATO SAUCE WITH BROWN RICE PENNE
There is nothing more comforting than a steaming bowl of slow simmered marinara sauce over noodles. It warms your body and soul. Understanding that need, we’ve created a pasta dish that almost anyone can enjoy. Our chef has found the most delicious brown rice noodle penne, even the most ardent of wheat pasta lovers would exclaim, “This stuff is fantastic!”
Canned Tomato, Brown Rice Pasta (Brown Rice, Rice Bran, Water), Onion, Tomato Paste, Extra Virgin Olive Oil, Garlic, Nutritional Yeast, Agave Nectar, Kosher Salt, Dried Basil, Dried Oregano, Dried Thyme, Black Pepper, Red Pepper Flakes
When I first moved to New York City I dated a guy who grew up in Little Italy. A true New York Italian through and through. He introduced me to fresh mozzarella, imported prosciutto and his mother. Every Sunday we would venture over to his parent’s apartment on MacDougal Street for a feast. Dinner would start with antipasti and end with Italian pastries and tartuffo. But it was her pasta course that always made me the happiest. His mom would stew for hours a traditional red sauce, sometimes there would be meatballs, other times brishole, often it stood alone, it was her sauce that was the key. I finally asked her to show me how to make her delicious recipe. She did, so simple yet so good. I still make it the very same way to this day.
It might seem like an easy cop-out but there really is no replacing a Sangiovese to be sipped mountain-side with this heartwarming pasta dish. A Chianti Classico with it’s good balance of high acidity and earthiness begs you to complete your adventure in the Italian Alps.