Tomato Mascarpone Pasta

• 1 whole Onion
• 5 cloves Garlic
• 1 Tablespoon Olive Oil
• 2 pinches Salt To Taste
• 1 pinch Pepper To Taste
• 1 can (28 Oz. Size) Diced Tomatoes
• 2 teaspoons Italian Seasoning
• 13 cups Red Wine
• 1 pound Spaghetti
• 5 ounces, weight Mascarpone
• 1 bunch Fresh Basil, Minced, To Serve
• 1 cup Parmesan Curls, To Serve

1. 1.
2. Dice the onion finely and mince the garlic.
3. 2.
4. Heat the oil in a large skillet over medium high heat.
5. Add the onion and cook for 5-6 minutes, until softened, seasoning with salt and pepper.
6. 3.
7. Add the minced garlic and cook for 1-2 more minutes, stirring to make sure the garlic doesnt burn.
8. 4.
9. Pour in the diced tomatoes and add the Italian seasoning, bring the sauce to a boil, then partially cover the pan (leaving a small opening on one side between the pan and the lid) and cook the sauce over medium low heat for 20 minutes.
10. 5.
11. Add the red wine and cook for 10 more minutes, with the pan still partially covered.
12. 6.
13. Cook the pasta in salted water until al dente.
14. 7.
15. Stir the mascarpone into the finished tomato sauce.
16. Taste and adjust seasoning.
17. 8.
18. Stir the pasta into the sauce along with the basil, and top it with Parmesan curls to serve.

onion, garlic, olive oil, salt, pepper, tomatoes, italian seasoning, red wine, weight mascarpone, fresh basil, parmesan curls

Taken from tastykitchen.com/recipes/main-courses/tomato-mascarpone-pasta/ (may not work)