Pasta, Rice, Eggs
2 oz extra virgin olive oil
1 small onion, diced
6 garlic cloves, minced
1 tsp dry thyme
1 tsp dry oregano
3/4 tsp dry chili flakes
4 oz Sangiovese
1 28 oz can of San Marzano diced tomatoes
8 oz penne
In a sauce pot over medium heat add the olive oil, onions and garlic. Cook until the onions are translucent.
Add the thyme, oregano and chili flakes cook for 1 more minute. Add the red wine and reduce for 1 minute.
Add the can of tomatoes, bring to a boil lower heat to a simmer and cook for 10 minutes.
Season with salt and pepper... That's it!! The sauce is ready to go.
Cook your pasta, drain and toss with the sauce. Place in serving bowls and top with Parmigiano-Reggiano... Enjoy!