Cabernet Marinara Pasta

• 1 cup chopped sweet onion
• 2 tablespoons olive oil
• 3 garlic cloves, crushed
• 1/2 cup Cabernet Sauvignon or other dry red wine
• 1 can (28 ounces) crushed tomatoes
• 3 plum tomatoes, chopped
• 1 tablespoon sugar
• 1 fresh basil sprig
• 1 fresh thyme sprig
• 2 cups uncooked penne pasta
• Parmesan and Romano cheeses

1. In a large saucepan, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in wine and bring to a boil. Reduce heat; cook for 6-8 minutes or until liquid is reduced by half.
2. Add the crushed tomatoes, plum tomatoes, sugar, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook pasta according to package directions.
3. Discard basil and thyme. Drain pasta; toss with sauce. Top with cheeses.

sweet onion, olive oil, garlic, cabernet sauvignon, tomatoes, tomatoes, sugar, basil, thyme, penne pasta, parmesan

Taken from www.tasteofhome.com/recipes/cabernet-marinara-pasta/ (may not work)