Pasta Twists with Bolognese Sauce

• 2 tbsp. olive oil
• 1 large onion
• 3 clove pre-peeled garlic
• 1 1/2 tsp. dried rosemary
• 1/2 c. dry red wine
• 1 jar marinara sauce
• 1 package fully cooked Italian-style turkey meatballs
• 1/2 tsp. Freshly ground black pepper
• 1 lb. dried pasta twists like gemelli (pictured), caserecci, or rotelle
• 1 tbsp. unsalted butter
• 1 c. torn basil leaves
• grated Parmesan cheese

1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat oil in a large skillet over medium heat.
3. Add onion, garlic, and rosemary and saute 6 minutes, until softened.
4. Pour in wine and cook until reduced by half, about 2 minutes.
5. Stir in marinara sauce, meatballs, and pepper and bring to a boil; reduce heat to low, cover, and simmer 15 minutes.
6. While sauce simmers, add pasta to the boiling water and cook according to package directions, or until al dente, 10 to 12 minutes.
7. Drain and return pasta to pot and toss with butter until coated.
8. Stir in a ladleful of sauce and half the basil and toss until coated.
9. Put pasta on plates and spoon remaining meat sauce and basil over pasta.
10. Serve with Parmesan cheese.

olive oil, onion, clove pre, rosemary, red wine, marinara sauce, fully cooked italian, freshly ground black pepper, pasta twists, unsalted butter, torn basil, parmesan cheese

Taken from www.delish.com/recipefinder/pasta-twists-bolognese-sauce-recipe-rbk0312 (may not work)