Red Wine-Tomato Pasta

Ingredients

• 2 tablespoons basil dried fresh chopped
• 6 servings parmesan cheese fresh freshly grated chopped
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup wine dry red
• 1.5 teaspoons garlic fresh minced
• 4 ounce mozzarella cheese shredded
• 2 tablespoons olive oil 
• 0.3 cup parmesan cheese freshly grated
• 29 ounce canned tomatoes diced undrained canned
• 12 ounces pasta like spaghetti uncooked thin
• 1 teaspoon sugar 
• 1 tablespoon frangelico dried fresh chopped
• 1 tablespoon frangelico dried fresh chopped

Equipment

• bowl
• frying pan

Directions

1. Saut garlic in hot oil in a large skillet over medium heat 1 minute or until lightly browned. Carefully stir in wine and next 5 ingredients; bring to a boil. Reduce heat to medium low, and simmer, stirring occasionally, 20 minutes or until thickened.
2. Cook pasta according to package directions; drain. Stir together hot pasta, mozzarella cheese, and 1/3 cup Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt.
3. Pour tomato sauce over pasta mixture, and toss to combine.
4. Serve immediately with desired toppings.
5. Red Wine-Tomato-and-Steak Pasta: Prepare sauce as directed. Stir 2 cups thinly sliced cooked steak into tomato mixture before simmering. Simmer 20 minutes or until thickened. Substitute 12 ounces penne pasta for thin spaghetti.
6. White Wine-Tomato-and-Clam Pasta: Prepare sauce as directed, substituting dry white wine for red wine. Stir in 2 drained (5-ounce) cans chopped clams to tomato mixture just before tossing with pasta mixture.