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Arizona Arrabbiata

A slightly spicy Italian pasta sauce with an Arizona twist.

• 1 medium onion, finely chopped
• 1/2 tsp fresh rosemary chopped
• 28 oz tomato sauce
• 1/4 cup fresh parsley, finely chopped
• 2 jalapenos, seeds & membrane removed, freshly chopped
• 1 tsp salt
• 1/4 tsp fresh ground pepper
• 3 cloves of garlic, finely chopped
• 1/4 cup QCOM Tuscan Estate Extra Virgin Olive Oil
• 1 lb Penne pasta
• 4 tbsp QCOM Balsamic Vinegar
• 1/2 tsp fresh oregano, chopped
• freshly grated parmesan cheese

In a large skillet, place 3 tsp. of olive oil and sauté onions and jalapeños over low heat until translucent (8-10 minutes). Add salt and pepper, rosemary, oregano, garlic and continue to sauté for about 3-4 minutes. Meanwhile boil water and begin to cook the penne until al dente. Add the QCOM Balsamic Vinegar, tomato sauce, on medium heat boil mixture for 10 minutes. Add QCOM Tuscan Estate Extra Virgin Olive Oil to the sauce and simmer for 2 minutes. In a large serving dish, toss penne, sauce and chopped fresh parsley. Sprinkle with parmesan.

Wine pairing: Pinot Nior

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